Tapenade

Recipe by: Currabinny Cooks

With salty anchovies and a versatile combination of black and green olives, this hors d'oeuvre perfect to spread on crusy warm pitta bread

Tapenade

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

Ingredients

  • 3 anchovy fillets

  • 2 heaped tbsp capers

  • 300g mixed olives, pitted and finely chopped

  • 50ml olive oil 

  • 2 tsp red wine vinegar

  • 2 tsp thyme leaves

Method

  1. On a large chopping board, chop together the olives, anchovies and capers using a large chef’s knife.

  2. Chop until everything has been pretty much minced together and scoop into a bowl.

  3. Stir in the olive oil, red wine vinegar and thyme leaves.

  4. Serve on crusty warm bread.

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