Tapenade

Tapenade can be served as a dip, other to pasta dishes, development approximately sandwiches, or used as an accompaniment to meat.

The ingredient of Tapenade

• 175g 1 cup kalamata olives
• 3 large or 4 small anchovy fillets drained
• 1 tbsp drained capers rinsed patted dry when paper towel
• 2 tbsp extra virgin olive oil
• 2 tsp open lemon juice
• freshly dome black pepper

The Instruction of tapenade

• using the flat edge of a large knife squash the olives adjoining a chopping board to loosen the flesh use a small knife to on purpose cut the flesh from the stones alternatively use an olive pitter available from kitchenware shops to separate the stones
• place the olives anchovy fillets and capers in the bowl of a food processor and process occasionally scraping beside the side of the bowl later than a spatula until the fusion is approaching smooth later the motor running ensue the oil in a thin steady stream occasionally scraping by the side of the side of the bowl once the spatula until the union is a thick sleek slick paste it is important to increase be credited with the oil slowly if you increase be credited with it too quickly the oil wont amalgamation in properly and may separate while your tapenade will still taste the same it will have a growth of oil concerning the surface
• go to the lemon juice and process to combine taste and season with pepper transfer the tapenade to a small airtight container you can cover the tapenade subsequent to a thin growth of olive oil to prevent it discolouring and addition in the fridge until required

Nutritions of Tapenade

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