Name: Sauce Recipe: Tapenade
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 125g nigoise olives, stoned; 2 anchovy fillets in oil, drained; 2 garlic cloves, crushed; 2 tablespoons capers; 1 teaspoon Dijon mustard; 4 tablespoons extra virgin olive oil; Freshly squeezed lemon juice to taste; Freshly ground black pepper

Sauce Recipe: Tapenade

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Prep Time 5

Cook Time 15

Total Time 20

Course How To, Sauces, Dips & Spreads

Cuisine French

Servings 24

Ingredients

125g nigoise olives, stoned
2 anchovy fillets in oil, drained
2 garlic cloves, crushed
2 tablespoons capers
1 teaspoon Dijon mustard
4 tablespoons extra virgin olive oil
Freshly squeezed lemon juice to taste
Freshly ground black pepper

Instructions

#Using nigoise olives will give the finished sauce a truly authentic flavour. It is preferable to buy whole olives and stone them yourself – to do this, simply press down firmly on the olives using your thumb, and the olive flesh will split to reveal the stone, which is then discarded.# Put the olives, anchovies, garlic, capers and mustard in a mortar (or food processor) and pound with a pestle to form a fairly smooth paste.
Gradually blend in the oil and add lemon juice and pepper to taste. Transfer to a dish, cover and refrigerate for up to 5 days.
MAKES APPROXIMATELY 150 ML

Keyword Sauce recipes