Black Olive Paste2014-11-28
- Servings : 6
- Prep Time : 15m
- Ready In : 15m
Also called tapenade, this olive paste is a quick snack idea and is great on crostini’s, sandwiches and can also be used as a pasta sauce. It keeps well for a long time.
- 85g anchovy fillets
- 500ml black Olives, coarsely chopped and stoned
- 200g tuna
- 65ml capers, drained
- 65ml lemon juice
- 15ml brandy
- 10ml lemon rind
- Olive Oil
Drain the oil from the anchovy fillets into a measuring cup and set aside.
Transfer anchovies to a food processor. Add Olives, tuna, capers, brandy, lemon juice and lemon rind. Blend.
Add enough olive oil to the reserved anchovy oil to make it unto 85ml. Add this drop by drop to the olive mixture, pulsing after each addition. Transfer to a mixing bowl. Cover and chill.
Serve on crostini’s with an extra olive to garnish.