Tapenade

Tapenade

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

People have been cultivating olives for thousands of years. We eat them now for the same reasons we always have — for their flavour and nutritional value. We nibble olives with a drink; we add them to salads, stews and pizzas; we stuff them; we eat them green, purple, black — at all the different stages of ripeness. But one of the best things we do is make a paste with them, and one of the best pastes is the French tapenade.

Whether for a picnic, quick snack or a light lunch there is nothing nicer than a bowl of this delicious paste of olives, anchovies, capers and tuna. Serve with halved hardboiled eggs, some crusty bread and a few crisp vegetables. Tapenade is all the better for being made a few days ahead and stored in an airtight container in the refrigerator.

Ingredients

Quantity Ingredient
200g black olives, pitted
6 anchovy fillets, drained and rinsed
3 tablespoons capers, drained
1 x 100g canned tuna in oil, drained
1 lemon, juiced
1/3 cup olive or sunflower oil
a few extra black olives, for serving

Method

  1. Crush the olives in a mortar or chop in a food processor. Add the anchovy fillets, capers, tuna and half the lemon juice. Pound or process until the mixture has formed a fairly smooth paste.
  2. While still pounding, or with the processor still running, add the oil in a slow, steady stream. Taste and add more lemon juice if liked. Transfer to a small serving bowl, decorate with a few black olives and serve.
Tags:
Margaret
Fulton
Favourites
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