tapenade

1. 1

   Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed.

2. 2

   Put the olive meat into a food processor fitted with the metal blade.

3. 3

   Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill.

4. 4

   Pulse with on/off switch to blend the ingredients together all at once.

5. 5

   Keep this preparation brief so that the puree retains a coarse texture.

6. 6

   Tips: 1.

7. 7

   To store the Tapenade for future use, pack it in small jars (preferably glass).

8. 8

   Cover jars tightly and refrigerate.

9. 9

   [I've known it to keep as long as 2 months].

No nutritional information available.

No additional tips available.