Preparation Time: 10 mins
Cooking Time: 0 mins
Serves: 4
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This recipe is Spanish and makes a fabulous tapas snack, canapé or spread. The better the quality of the
ingredients, the more delicious it becomes.
Serve on toasted bread which, while still hot, has been rubbed with a freshly cut clove of garlic, sprinkled with salt, and brushed with olive oil.
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Ingredients
- 60g (2oz) marinated pitted black olives, packed in olive oil
- 30g (1oz) tinned tuna fish in olive oil, drained
- 30g (1oz) tinned anchovies in olive oil, drained
- a pinch dried thyme
- a few fresh almonds, skinned and crushed
- extra virgin olive oil to taste
- toast or croûtes to serve
- for garnish: a few capers, rinsed
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Method
- Place the first six ingredients in a large bowl, and blitz with the hand blender, scraping the sides of the bowl down well.
- Add a little extra virgin olive oil if necessary.
- Whiz to a thick cream.
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For canapés, cut the toast into small squares and spread the paste onto them. Garnish each with a caper and a sprig of parsley.
Alternatively, press the mixture into a little china dish, put some capers and chopped parsley on top and serve with the toast.
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Dualit Product Used
Dualit Hand Blender
£99.99
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