Provencale Tapenade Recipe #380472
an amazing spread to use in place of butter when the occasion calls for it. another delia smith classic
can be stired into a salad dressing or as a topping for
by gohogsgirl
20 min | 20 min prep
SERVES 6
- 3 1/2 cups olives, such as kalamata, pitted
- 1/2 cup capers, rinsed and drained
- 2 ounces anchovy fillets, do not drain (in oil)
- 2 garlic cloves, crushed
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 tablespoons fresh basil, chopped, divided
- 1/8 teaspoon black pepper, fresh ground
- combine all ingredients (1 tbsp basil) in a food processor.
- pulse into a spreadable paste, and stir in black pepper.
- just before serving, add in remaining 1 tbsp basil leaves.
- keeps 2 weeks, covered.
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5 stars