Tapenade ( Olive Spread )
Serves 6
Ingredients
Method
6 Anchovies Preserved in Salt
400 g. Olives (Black Pitted)
1 Garlic (finely chopped)
23 Capers
10 g. Dijon Mustard (French)
30 ml. Brandy
¼ tsp. Pepper to Taste
150 ml. Extra Virgin Olive Oil
Place the anchovies in a sieve and run them under cold water to remove all the salt, wash thoroughly and pat dry.
Remove the head and backbone and chop into small pieces.
In a blender place the anchovies garlic, capers, olives, pepper and 75ml of the oil. Blend to a thick paste.
With the blender still running add the rest of the oil in a steady stream until the mixture is smooth and well combined.
Serve on slices of thick rustic bread as an appetiser.
This tapenade will store in a container in the fridge for several days.