The Picnic Cookbook by Mason Laura

Author:Mason, Laura [Mason, Laura]
Language: eng
Format: mobi, epub
ISBN: 9781909881679
Publisher: Pavilion Books
Published: 2015-04-15T17:00:00+00:00

Tapenade

Makes about 125g

75g black olives with stones

25g capers, drained

2 anchovy fillets

1 garlic clove

4 tablespoons olive oil

1 tablespoon lemon juice

1–2 teaspoons brandy (optional), to taste

leaves of 2 basil sprigs (optional)

My tapenade recipe from comes from the Languedoc. It is salty and powerfully flavoured, and you will find that a little goes a long way. As well as being a good spread in sandwiches, tapenade can be used as a dip to accompany vegetable crudités, and it also goes well with eggs, fish and vegetables. Don’t be tempted to use ready-pitted olives because where you have no pits you also have no flavour. The brandy and basil are not essential but they help to mellow and lift the sauce.

Using a small sharp knife, cut the flesh off the olives, discarding the pits. Put all the ingredients in a blender or food processor and whizz to make a thick paste.

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