Consuming Passions - Worldwide Events Managers

Tapenade (Olive, tuna and anchovy dip)

Serves: 6-8

Notes

A French provincial recipe named after the capers (tapeno) which form part of its magical taste, this dip is often done without tuna, which I think is a great shame. It’s terrific served with good crispy bread or with hard boiled eggs as a salad.

Ingredients

• 250g black olives, pitted
• 50g anchovy fillets
• 150g canned tuna, drained
• 25g capers
• 2 or 3 cloves of garlic, crushed and finely chopped
• ½ tsp black pepper
• 2 tsp lemon juice
• 150ml extra virgin olive oil
• 1 tsp cognac or brandy (optional)

Method

Blend or pound solid ingredients in mortar or food processor until a smooth mixture is achieved. Add lemon juice and cognac (if using). Slowly add olive oil (as if making a mayonnaise).

Note: Keeps several days in an airtight container in the refrigerator.