Tapenade

Tapenade

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Whether for a picnic, quick snack or a light lunch there is nothing nicer than a bowl of this delicious French paste of olives, anchovies, capers and canned tuna. Tapenade is all the better for being made a few days ahead and stored airtight in the refrigerator.

Ingredients

Quantity Ingredient
125g pitted black olives
6 anchovy fillets, drained and rinsed
3 tablespoons capers, drained
100g canned tuna in oil, drained
1 lemon
1/3 cup extra virgin olive oil

Method

  1. Crush olives in a mortar or chop in a food processor. Add the anchovies, capers, tuna and the juice of half a lemon. Pound or process until mixture has formed a fairly smooth paste.
  2. With the motor still running, add the oil in a slow stream. Taste and add more lemon juice, if liked. Turn into a small serving bowl and serve with hard-boiled eggs, crusty bread and a few crisp vegetables.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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