Tapenade is an olive spread that is popular in the Mediterranean. It is normally served on toast with an aperitif but can be used in other recipes such as Salmon with a Tapenade crust which will be our recipe of the month for September.
Ingredients
Makes approximately 1 cup
20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste (optional) Fresh cracked black pepper 2 cloves garlic squeeze of lemon juice
Method
Place all ingredients in a food blender except the olive oil. Whizz for a few seconds until roughly chopped and then blend for a further 10 - 15 seconds at the same time as adding the olive oil. Stop when you have a smooth black paste
