Quick tapenade
Prep
10m
makes
3/4 cup
Tuna and olive tapenade toasts
Ingredients (6)
- 3 tablespoons of rinsed salted capers
- 75g pitted black olives
- 50g anchovy fillets
- 100ml extra virgin olive oil
- 2 tablespoons of brandy
- 2 tablespoons finely chopped flat-leaf parsley
Method
-
1.Place 3 tablespoons of rinsed salted capers in a food processor. Add 75g pitted black olives, 50g anchovy fillets, 100ml extra virgin olive oil, 2 tablespoons of brandy and 2 tablespoons finely chopped flat-leaf parsley and pulse until roughly chopped and combined.
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