Tapenade

12:01 am on 17 October 2009

Ingredients

  • 250gm nicoise olives
  • 50gm drained anchovy fillets
  • 50gm baby capers
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 tsp black pepper
  • 1/3 cup firmly packed basil leaves
  • 1/2 cup extra olive oil

Method

Process all the ingredients (except the olive oil) together in a food processor. Slowly add the oil with the motor running, until you have a smooth paste.
 
Serve with bread.

From Jesse Mulligan, 1–4pm

Find a Recipe

or browse by title