Olive tapenade

Olive tapenade

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The ingredient of Olive tapenade

  1. 5 anchovy fillets
  2. 250g good-quality Kalamata olives, pitted, roughly chopped
  3. 2 tablespoons drained capers, rinsed, dried
  4. 2 tablespoons olive oil
  5. Ground black pepper, to taste
  6. Crusty bread, toasted, to serve

The instruction how to make Olive tapenade

  1. Place the anchovies in a small bowl and cover with cold water. Allow to stand for 5 minutes. Drain and pat dry with paper towel.
  2. Place the anchovy fillets, olives and capers in the bowl of a food processor. Process until roughly chopped. Add the olive oil and process until almost smooth. Season with pepper.
  3. Serve spread on crusty bread or on pizza bases before topping with other ingredients.

Nutritions of Olive tapenade

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calories: https://schema.org
calories: NutritionInformation

Video of Olive tapenade

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