Olive tapenade
A versatile dip, spread or topping. A strong, delicious olive based spread made in an instant in the KitchenAid blender. Makes 1 ½ cups.
- Mar 25th 2014
- 0 comment
Tags: Recipes , BBQ, Christmas, Appetisers & Snacks, Sauces; Dips & Dressings, Vegetarian
Tools: Blenders
Ingredients
- 300g black pitted Kalamata olives
- 2 cloves garlic
- 2 spring onions, roughly chopped
- 3 tbs extra virgin olive oil
- ¼ bunch parsley stalks, leaves removed
- 1 anchovy fillet
- Freshly ground black peppercorns, to taste
Method
- Place all the ingredients into the blender jug. Cover and select speed 2 (Chop). Pulse 6 seconds or until the desired consistency is reached.
- Serve with toasted bread.
Tips
- Use fresh good quality olives.
- If desired, balsamic vinegar can be added (about 1 tsp) instead of the anchovy fillet.
Tags: Recipes , BBQ, Christmas, Appetisers & Snacks, Sauces; Dips & Dressings, Vegetarian
Tools: Blenders