TAPENADE

There are two types of tapenade, one made with black olives and the other with green. I favour the one made with green olives simply because I prefer green olives to black ones! Spread liberal amounts on some croutons made with dry French bread.

 

Serves 4
1 cup pitted green olives
1/4 cup freshly ground almonds
1 tablespoon capers, rinsed or drained
10 anchovy filets, rinsed or drained
1 garlic clove, peeled
1/4 cup olive oil
Pepper

1. Place the olives and the ground almonds into a food processor
   and puree them to a fine paste.
2. Add the capers, anchovy fillets, garlic and continue to puree
   until you have a smooth paste.
3. Slowly pour in the olive oil and pulse very gently until absorbed.
   Season with pepper to taste.
4. Pour the tapenade into a preserving jar and then add a little more
   olive oil over the top. Store in the refrigerator until required.

Contributed by John Burton-Race
www.thenewangel.co.uk

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