You are here

Anchovy, Olive And Caper Sauce

the.instructor's picture
Ingredients
  Black olives 6 Ounce (180 grams)
  Anchovy fillets 2 , drained
  Capers 15 Milliliter, drained (1 tablespoons)
  Garlic 2 Clove (10 gm), peeled and crushed
  Olive oil 1⁄4 Pint
Directions

MAKING
1) In a food processor, puree the olives, anchovy, capers and garlic
2) Add in the olive oil through the feed in a steady stream
3) Add in the salt and cayenne pepper to taste
4) Blend till it emulsifies

SERVING
5) The tapenade can be stored in the refrigerator for up to 2 weeks

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Mixing
Dish: 
Sauce
Interest: 
Holiday, Everyday
Ingredient: 
Anchovy
Preparation Time: 
10 Minutes

Rate It

Your rating: None
4.175
Average: 4.2 (18 votes)