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Tapenade

<p><a href="http://commons.wikimedia.org/wiki/File:Tapenade_ramequin.jpg">Image Credit</a></p>
Ingredients
  Black olives 6 Ounce, stoned (175 Gram)
  Anchovy fillets 2
  Garlic cloves 1 Small, skinned and crushed
  Canned tuna in oil 3 1⁄2 Ounce (99 Gram)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Chopped fresh basil/2 teaspoon dried basil 30 Milliliter (2 Tablespoon)
  Chopped fresh parsley 15 Milliliter (1 Tablespoon)
  Olive oil 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a blender or food processor place together olive, anchovy, garlic, tuna with oil, lemon juice, herbs, olive and oil and seasoning.
2) Process the anchovy mixture until smooth and adjust seasoning.
3) Place the tapenade into a small bowl or 2 ramekins, cover with plastic film.
4) Put the bowl or ramekin in the refrigerator for at least 30 minutes.

SERVING
5) Serve with slices of toasted bread or as desired.

TIPS
Tapenade will keep in the refrigerator for up to 1 week.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Anchovy
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes

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