Appetiser Recipes: Anchovy & Olive Tapenade
Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pita bread or crusty bread. A salty savoury sensation, we enjoyed this treat with a glass or two of High Country 2008 Riesling, with its fresh citrussy aromas, tangy flavours and a crisp finish. Or you may like to try another of our Rieslings or superb white wines.
1 clove garlic, chopped
440g whole, pitted kalamata olives
50g anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender. Add the olive oil in a stream with the motor running to form a coarse paste.
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