1 x 10 oz ( 275 g) jar sun-dried tomatoes, drained. Reserve oil
1 x 185 g tin pitted black olives in brine, drained and rinsed or 6 oz ( 175 g ) bought loose
1 x 15 g packs ( or 1 oz ) basil leaves
1 heaped teaspoon ( about 36) green peppercorns in brine, rinsed.
2 fat cloves garlic, peeled
1 x 50 g tin anchovies including the oil
3 heaped tablespoons capers, drained, and pressed in kitchen towel
3 tablespoons oil from the tomatoes
Freshly ground black peppar
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Place all the ingredients in a food processor and blend them together to a coarse paste. It's important not to over-process; the ingredients should retain some of their identity.
Serve with a French bread, or Ciabatta.
Also makes a divine winter fish dish if you roll up some heavy white fish and press a heap of the tapenade onto each piece and bake in the oven, 180C and 30 minutes.
This recipe comes from Delia Smith's Winter Cookbook, published in England.
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