Tapenade

I made a double batch of tapenade to have on hand when we sailed from Langkawi to Phuket. As we were island hopping, we were often at our destination in time for lunch. Our lunches, for this trip, consisted of Chinese tea eggs, salami, smoked duck, pickled vegetables, tomato, cucumber, cheese, crackers etc…. and this yummy tapenade!

tapenade6

I love the saltiness of tapenade… it has all my favourite ingredients in this one little dish. I keep my tapenade a little chunky. Of course you can puree it to make it more spreadable.

Ingredients

2 jars of pitted black olives (345g jars – drained weight about 170g)
2 cloves of garlic
2 Tbs of capers
1-2 fillets of anchovy
1 tsp lime juice
5 Tbs of olive oil
1 Tbs chopped basil

Tapenade&Crackers

Method

Rinse the olives and place in a food processor. Add two tablespoons of drained cappers, the anchovy and the lime juice. Start blending the ingredients for a minute. Then gradually add the oil as you continue to blend the ingredients. Stop the food processor when you have the consistency you want. I then stir in the basil and store in glass jars in the fridge.

Sharing is caring! If you liked this recipe share with friends on social media, and don’t forget to pin it! Thank you!

Tapenade Pin

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s