ANOTHER BLACK OLIVE TAPENADE RECIPE

Another Black Olive Tapenade Recipe image

Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

Provided by auntchelle

Categories Spreads

Time 7m

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 9

Ingredients

400 g kalamata olives, pitted
2 garlic cloves, crushed
2 anchovies packed in oil, drained
2 tablespoons capers in brine, rinsed & squeezed dry
2 teaspoons chopped fresh thyme
2 teaspoons Dijon mustard
1 tablespoon lemon juice
60 ml olive oil
1 tablespoon brandy (optional)

Steps:

Place all ingredients in a food processor and whizz until smooth.
Taste, and season with salt & freshly ground pepper if desired.

Nutrition Facts : Calories 32, Fat 3.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 146.8, Carbohydrate 1, Fiber 0.5, Protein 0.2

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