Greek Olive Tapenade
This tapenade is simple to make and packed with flavour. It pairs nicely with a slice of homemade bread or your favourite crackers.
Makes: 1 cup
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Greek Olive Tapenade
This tapenade is simple to make and packed with flavour. It pairs nicely with a slice of homemade bread or your favourite crackers.
Servings
Prep time
Cook time
Recipe
Ingredients
- 150g pitted black olives
- 6 basil leaves
- 2 garlic cloves, coarsely chopped
- 3 anchovy fillets
- 1 tsp capers
- 1 tbsp chopped parsley
- 1 tsp lemon juice
- 3 tbsp extra-virgin olive oil
- Freshly ground black pepper, to taste
Method
- Place olives, basil, garlic, anchovies, capers, parsley and lemon juice in a food processor and whiz to a paste. With motor running, slowly add olive oil until desired consistency is reached. Add freshly ground black pepper to taste.
- Cover and refrigerate until ready to serve. The tapenade will keep in an airtight container in the fridge for a week.
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