Tapenade (2)
Instructions
The doses are for 250 g of sauce.
Pitted olives and place them with all the other ingredients in a blender; blend first at low speed, then high for a moment, until obtaining a homogeneous sauce the consistency of a purée.
Wanting a more homogeneous and refined sauce, pass the mixture through a sieve.
Is a Provencal specialities, also known as caviar de Provence '; spread on toasted bread toasted slightly becomes an excellent accompaniment to aperitifs.
Is excellent used as raw sauce for spaghetti or boiled rice that, if desired, you can first season with a little raw butter.
The tapenade should never be heated.
Ingredients and dosing for 4 persons
- 200 g of provencal-style black olives or ligure
- 120 g of anchovy desalted fillets
- 2 tablespoons of capers
- 1 lemon (juice)
- 2 cups of olive oil
- Pepper