- Prep Time : 10m
- Cook Time : 0m
- Ready In : 0m
I used to hate olives but learned to love them thanks to hubby! Tapenade and spaghetti alla puttanesca or slut’s spaghetti as Nigella Lawson calls hers (recipe to come) are two of my favorites as they have lots and lots of olives! 😀
Tapenade comes from Provence and is usually served with bread. Alton Brown uses mixed olives and lemon juice in his tapenade but I’m not into sourness so the lemon juice is out! I like my tapenade a bit less solid than usual so I usually add a touch more olive oil.
- 250 ml black olives, pitted
- 1 tbsp capers
- 2 anchovy fillets
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- Freshly ground black pepper
Blend all ingredients together in a mixer until desired consistency. Adjust to taste!