Vinaigrettes, Sauces and Stocks Recipes - Tapenade Recipe

Ingredients

• 50 g/2 oz blanched almonds

• 60 g/2 oz stoned black olives

• 60 g/2 oz stoned green olives

• 3 garlic cloves, peeled

• 125 ml/4 fl oz extra virgin olive oil

• 1 teaspoon capers

• 2 anchovy fillets

• Salt

• Freshly ground pepper

• 1/2 bunch of parsley, chopped

Serves 4

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Method:

1. Sauté the almonds in a saucepan without oil until golden brown. Allow to cool, then chop finely.

2. Using a hand blender, puree the olives and garlic thoroughly. Slowly add the olive oil.

3. Finely chop the capers and anchovies and mix with the almonds and olive paste. 

4. Season to taste with salt and pepper. Add chopped parsley.