Tapenade
From hlaggan 14 years ago
- 10 minutes to make
- Serves 4
Recipe made by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Read more Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy and seasonal ingredient, with the Spanish olive harvest running from September-March. www.olivesfromspain.co.uk See less
Ingredients
- 3 tablespoons extra virgin olive oil shopping list
- 1 garlic clove, finely chopped shopping list
- ½ fresh red chilli, sliced shopping list
- 3 tablespoons capers, finely chopped shopping list
- 1 tin 50g anchovy fillets, reserve the oil shopping list
- 250g Spanish black olives, such as Aragon, pitted shopping list
- 1 tablespoon oregano, chopped shopping list
- Zest and juice of 1/2 lemon, or to taste shopping list
- sea salt and freshly ground black pepper shopping list
How to make it
- In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour. Leave to cool.
- Put all the ingredients together in a food processor and blend. Normally I use the oil from the anchovies. Be careful with the salt seasoning as the anchovies and the capers are quite salty.
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