Spanish Olive Tapenade Recipe at MyDish

Spanish Olive Tapenade

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Method

  • In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour. Leave to cool.

  • Put all the ingredients together in a food processor and blend.

    • Tips

    • Normally I use the oil from the anchovies. Be careful with the salt seasoning as the anchovies and the capers are quite salty.

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    Ingredients

    • 3 tblsp extra virgin olive oil
    • 1 garlic clove, finely chopped
    • ½ fresh red chilli, sliced
    • 3 tblsp capers, finely chopped
    • 50g tin anchovy fillets, reserve the oil
    • 250g Spanish black olives, such as Aragon, pitted
    • 1 tblsp oregano, chopped
    • ½ Zest and juice of lemon, or to taste
    • To taste Sea salt and freshly ground black pepper

    By Views 1382  Added Fri Aug 27 2010


    From the ambassador of Olives from Spain José Pizarro.Spain is the largest producer of olives in the world and they can be bought in any local supermarket.www.olivesfromspain.co.uk

     

    The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed. It is Read More

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