zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quick Tapenade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Quick Tapenade

    Ready-sliced Spanish black olives can be pulsed in the food processor to make this tasty yet simple dip.

    Serves: 4

    Ingredients

    • Fresh vegetable crudités
    • Toasted French bread
    • Chopped fresh flatleaf parsley
    • Freshly ground black pepper
    • 2 tbsp brandy
    • 100ml extra virgin olive oil
    • 50g can of anchovy fillets
    • 75g Spanish sliced olives
    • 3 tbsp rinsed and drained capers

    Method

    1. Place 3 tbsp rinsed and drained capers in a food processor with 75g Spanish sliced olives; a 50g can of anchovy fillets, drained; 100ml extra virgin olive oil; 2 tbsp brandy and some freshly ground black pepper.
    2. Stir in plenty of chopped fresh flatleaf parsley. Serve on toasted French bread with fresh vegetable crudités.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars