Tapenade
Over a year ago
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Ingredients
- 200 g Green Olives. pitted and well drained
- 1 tbsp. Capers. finely chopped
- 2 cloves Garlic. crushed
- 1 tsp Lemon Juice
- 2 tbsp. Olive oil
- 1 tbsp. Fresh coriander. chopped
- 1 tsp red wine vinegar
- 1 tsp. sugar
Accompaniment
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Description
Living in an area surrounded by olive trees, try this variation on the tradition French recipe for green olive tapenade.
Method
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1
Place the olives, capers and garlic in a food processor or blendeer and chop finely. Still with the motor running, gradually add the lemon juice, half of the oil the sugar and blend until smooth.
Place the mixture into a bowl, stir in the chopped coriander, vinegar and season to taste with black pepper.
Pack into a small dish or ramekin, cover with the remaining olive oil.
Serve the tapenade with crudites, crackers or toast.
Chef's Tips
Use an olive/cherry pitter if you have one. Alternatively use a sharp paring knife to remove the stones.
Vary or omit the sugar if you prefer a dry taste.
Decorate with 2 fresh basil leaves (optional)
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