Olive Paste (Tapenade)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
340 ml/12 fl oz N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
225g/8 oz flavoursome black olives, drain 2 tablespoons chopped, drained, canned anchovy fillets 3 tablespoons drained capers
1 clove garlic, chopped freshly ground black pepper 2 teaspoons red wine vinegar
4 tablespoons olive oil



1 Drain brine or oil-packed olives well. Rinse the olives if packed in brine. To remove the stones, break open the olives by pressing them with the flat of a heavy knife.
2 Place the olives in a food processor along with all the other ingredients except the oil. Process to a coarse puree. With the motor operating, gradually pour in the olive oil in a thin stream. Transfer to a bowl, cover and refrigerate until required. Bring to room temperature before serving.

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