Tangy Olive Tapenade Recipe
Tapenade is an hors d'oeuvre or appetizer that is the perfect dish to have ready in your refrigerator!
Ingredients
- 225 gram/8 ounce black olives pitted
- 4 ounce/100 gram anchovy fillets use tinned
- 225 gram/8 ounce capers
- 100 gram/4 ounce tuna fish tinned and drained
- 1 tablespoon wholegrain mustard
- 2 tablespoons olive oil
- 1 tablespoon cognac
- Freshly ground black pepper and NO SALT! Anchovies provide enough salt.
Instructions
- The traditional way to make your tapénade is to pound the olives, the anchovy fillets, capers and tuna fish using a mortar and pestle.
- You can of course do this, however, if you have a processor, just place the ingredients into this and mix on slow for a few seconds then add the mustard, the olive oil and the cognac and process again for a further few seconds or until it has formed a good smooth paste.
- Place your tapenade in a serving bowl or dish and leave to cool in the refrigerator.
- Serve with toasted French bread or with little herb crackers.
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