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Black Olive Tapenade with Salted Anchovy
This mediterranean black olive tapenade is a delicious sandwich spread or healthy dipping sauce! It's also a very popular dip in France!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 cup
Calories per serving 625 kcal
Ingredients
- 5,5 oz black olives (155 g), pitted
- 4 canned anchovy fillets in oil or 1 tsp anchovy paste
- 4 tbsp olive oil
- pepper
- salt
Instructions
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Add the black pitted olives to a clean blender.
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Blend the olives until they are finely chopped and then also add the salted anchovies (or anchovy paste).
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Blend the tapenade again. Then add the olive oil and season the tapenade with a pinch of a pepper and salt to taste.
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Pulse again for about 20 seconds until you end up a very fine and almost smooth but still chunky mixture.
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Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the black olive tapenade in a clean bowl and serve with crackers or grilled bread.
