Tapenade is a traditional Spanish recipe (though versions are known along the Mediterranean) for a classic dip or spread made from a blend of garlic, capers, olives, anchovies, parsley and olive oil that is served as a dip or spread. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Tapenade.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is the classic Mediterranean paste of olives, capers and anchovies blended together into a flavoursome spread or dip. This can be made either smooth or coarse and should be served with bread or crudites (sliced into batons).
Ingredients:
1 garlic clove, crushed
juice of 1 lemon-flavoured
3 tbsp capers, rinsed and chopped
250g black olives, pitted
6 anchovy fillets, finely chopped
4 tbsp fresh parsley, finely chopped
salt and freshly-ground black pepper, to taste
2 to 4 tbsp extra-virgin olive oil
Method:
If you want a coarse tapenade, combine all the ingredients in a bowl, season to taste then work in enough of the olive oil, using a fork, so that you have a paste.
For a smoother tapenade (I particularly like this on toast for breakfast), Combine the garlic, lemon juice, capers and anchovies in a food processor. Pulse for about 10 seconds then add the olives and parsley. Pulse to chop then work in enough of the olive oil to give you a smooth paste.
Season to taste and serve. This can also be used as a condiment and a flavouring for soups and stews (it provides plenty of umami flavour). If stored in a small jar and topped with olive oil it will keep in the refrigerator for up to a week.
