Tapenade
HB-15518 · Hand-built original · French
A Provençal olive spread blended from Kalamata olives, capers and anchovy with lemon, brandy, mustard and olive oil.
FrenchAppetizer2 cups37 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: Kalamata olives
Pairs well with: baguette, green salad, ratatouille, pommes frites
Servings:2quantities adjust to match
Ingredients
- 13 Oz Kalamata olives, pitted and drained
- 3 oz capers, drained
- 2 anchovy fillets in oil, drained
- 2 garlic cloves
- 1 tbsp lemon juice, from 1/2 lemon
- 1 tbsp brandy
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
Method
- Blitz the drained olives, capers, anchovy fillets and garlic cloves in a blender for about 2 minutes until the mixture turns thick and coarse.
- Add the lemon juice, brandy, Dijon mustard and black pepper and blend for another 30 seconds.
- Pour the olive oil in in a thin stream with the motor running and blend for about 2 minutes more until the tapenade looks smooth and glossy.
- Refrigerate the spread for 2 hours to let the flavours settle, then bring it back to room temperature before serving.
Nutrition (per serving, where published)
37 kcalCalories
1.5 gProtein
4.3 gCarbs
0.5 gFat
4.3 gSaturates
1.9 gFibre
0.3 gSugars
1028 mgSodium
0 mgCholesterol
45 mgPotassium
25 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data