My next stop in exploring anchovies was a tapenade. A
is a dish that is made from chopped olives, capers and olive oil at its base. Tapenade can also include other ingredients like garlic, herbs, lemon and of course anchovies. It is generally made from black olives and I took the opportunity to try some nicoise olives. The nicoise olives were smaller than the kalamata black olives which I am more familiar with. The tapenade was so full of flavour! Once again the anchovies melded into the dish and added a nice saltiness without making the tapenade taste like fish. The tapenade reminds me of a hummus or a pesto except that it is based on olives. Though I simply served if on crostini I wonder in what other ways it can be used. Maybe in pasta, or a sandwich or on fish…
- 1 cup black olives (pitted)
- 1 tablespoon capers (rinsed)
- 2 anchovy fillets (rinsed)
- 2 cloves garlic (chopped)
- 1/4 cup extra virgin olive oil
- 1 tablespoon parsley (chopped)
- juice of half a lemon
- pepper to taste
- Pulse the olives, capers, anchovies, garlic and olive oil in a food processor.
- Chop the olives.
- Mix the chopped olives, parsley, lemon juice and pepper into the tapenade.
Green Olive and Preserved Lemon Tapenade