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Dualit Product Recipe:

Olive Tapenade

Serves Two jars Prep Time 0 mins Cooking Time 0 mins

Another great gift is homemade Tapenade. It keeps almost indefinitely in the fridge, topped with a little olive oil and left out to de-solidify before serving. Try it with some Mediterranean nibbles before a meal.

400g black olives, pitted eg. Spanish Conchillo olives
10 anchovy fillets in oil
2 fat cloves garlic, crushed
2 tbsp capers
100ml best quality extra-virgin olive oil salt and pepper

You will need to warm the olives and the olive oil on a cold day, by standing their containers in hot water.
Place the olives, anchovies, garlic and capers in the large bowl fitted with its chopping blade.
Whiz to a paste, scrape sides down with the rubber spatula.
With the motor running, add the oil in a dribble down the feeder tube, until you have a thick paste.
The Tapenade should hold its shape on a spoon.
Store in glass screw top jars.

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