Tapenade
The savoury spread made with olives and anchovies tastes best on fresh white bread.
Hop til:
SERVINGS
6
PREP TIME
10 MIN.
INGREDIENTS
- 50 g Parmesan (piece)
- 4 cloves of garlic
- 50 g anchovy fillets in oil
- 400 g pitted black olives (e.g. Kalamata)
- 50 g capers
- 3 tbsp. olive oil
- 1 untreated lemon
- 2 sprig of thyme
- Salt
- Pepper
Preparation
- Weigh and measure all the ingredients, prepare them and place them ready.
- Cut the Parmesan into large pieces. Peel the garlic clove. Allow the anchovy fillets to drain well. Allow the olives to drain. Allow the capers to drain. Wash the lemon in hot water, dry and zest the peel. Press the juice from one half. Wash the thyme and shake dry.
- Add the ingredients to the blender jar in the following order: olive oil, lemon juice and zest, garlic, Parmesan, thyme, anchovies, capers, 1 pinch (each) of salt and pepper, olives. Close the blender jar with the lid.
- Select the Rinse setting and press the button to confirm. Or blend manually to achieve the desired consistency. Once the program has finished, remove the lid.
- Place the tapenade in dishes and serve with baguette.
Tip
When buying the olives, make sure that they aren't artificially ripened.
Info
The leftover tapenade can be kept refrigerated in a suitable FRESH & SAVE vacuum box.
