I made this recipe at the 2011 Food Bloggers Connect conference in London. I used Olives From Spain produce and it tasted delish! A tapenade is a great way to use olives and turn them into a mouthwatering dip.
This is my South East Asian twist on a Mediterranean Tapenade. A bit of chilli and fresh coriander adds a bit of spice to the olives, anchovies and capers.
- 1 garlic clove, crushed
- 1 lime, juice only
- 3 tbsp capers
- 1 small tin anchovy fillets
- 200g black olives, pitted
- 1 big tbsp fresh coriander
- 1 red chilli
- Salt and freshly ground black pepper
- 4 – 5 tbsp extra virgin olive oil
Add all ingredients to a food processor and whiz for 30 seconds. You can make it as smooth or rough textured as you like.
This is great on top of slices of crusty toasted bread, or use as a dip with toasted pitas. Makes a fab change from just humous as dips for a party. You can even spread this on chicken breasts or fish to add more flavour.
My demo was also filmed at the conference, click below to watch: