Although tapenade is not a Spanish recipe we have included it in this section as all of the ingredients are Spanish and I think it is a great extra for you to try. It is a rich olive dip or spread which is easy to make and will last for about 2 weeks when kept in the fridge.
- 1 garlic clove, crushed
- 2 tablespoons of lemon juice
- 3 tablespoons of capers, rinsed, drained and chopped
- 4 anchovy fillets, chopped
- 250g of pitted black olives, chopped
- 2 teaspoons of fresh parsley, chopped
- 4 tablespoons of olive oil, not extra virgin
To make a smooth spread add the garlic, lemon juice, capers and anchovies into a food processor and zap for about 15 seconds. Add the olives, the parseley and the olive oil and zap again for about 15 seconds more. Taste the paste and add salt if required – unlikely as most of the ingredients are salty already. This will make about 1 cup of tapenade which is enough for about 10 – 15 people.
Serve with toast, crusty bread or brushetta biscuits.
If you use kalamata olives rather than spanish black olives the tapenade will have a stronger olive taste. You can also experiment a little with quantities of anchovies, capers and olive oil.
As mentioned above the tapenade will keep for about 2 weeks if kept refridgerated.
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