Tapenade
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| Recipe made by the ambassador for Olives from Spain José Pizarro. Please visit www.olivesfromspain.co.uk |
Time
prep 0:05
total 0:10
Ingredients
| 3 tbsp. | extra virgin olive oil | | 1 | garlic clove, finely chopped | | 1/2 | fresh red chilli, sliced | | 3 tbsp. | capers, finely chopped | | 1 | tin 50g anchovy fillets, reserve the oil | | 250g Spanish black olives, such as Aragon, pitted | | 1 tbsp. | oregano, chopped | | 2 | lemon, or | | to taste | | Sea salt and freshly ground black pepper |
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Instructions
In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour. Leave to cool.
Put all the ingredients together in a food processor and blend. Normally I use the oil from the anchovies. Be careful with the salt seasoning as the anchovies and the capers are quite salty.
Author's Comments
Spain is the largest producer of olives in the world.
The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña.
Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc.
It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.
For more information please visit www.olivesfromspain.co.uk
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