Tapenade

AT A GLANCE

  • Serves 6 people

  • 300 gm (2 cups) pitted black Kalamata olives
  • 6 anchovy fillets, coarsely chopped
  • 50 gm (¼ cup) small salted capers, rinsed and drained
  • 1 tbsp thyme, finely chopped
  • 60 ml (¼ cup) olive oil
  • 1 lemon, juice only
  • To serve: sourdough toast
01   Process olives, anchovy, capers and thyme in a food processor until well combined (3-4 minutes). With motor running, add olive oil and lemon juice and process until a smooth paste forms (1-2 minutes). Serve tapenade with sourdough toast.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND GERALDINE MUNOZ

Drinking Suggestion:

PASTIS. , suggested by MAX ALLEN

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