Recipes

 

 

Making Olive Tapenade

 

Ingredients

 

  • 11/2 cups stoned black olives
  • 56g can anchovy fillets, well drained
  • 3-4 tblsp capers
  • 1 clove garlic, crushed and peeled
  • 1/4 cup New Zealand extra virgin olive oil
  • 1 tblsp lemon juice

1. Put the olives, anchovies, capers and garlic into a food processor and process until finely chopped.

2. Add the olive oil and lemon juice and process until smooth. Store in an airtight container in the refrigerator.
Serve with foccacia.