This is in Delicious Dishes for Diabetics–to be published in TWO DAYS TIME!!–4th August
Based on Mireille Johnston’s recipe – she got the mix just right – this is a traditional savoury spread.
The word tapenade originates from the Provençal for ‘caper’.
It’s a great standby to have in the fridge and is simplicity itself to make.
Serve it as a summer lunch on toast brushed with olive oil and a slice of the ripest tomato on top, or on grilled slices of
courgettes or aubergines, or on savoury biscuits or small pieces of toast as an appetizer, or whatever!
It is a favourite at St. Martin–and would even persuade Cal McRae to come to lunch!
Serves 4 or more
200 g/7 oz black olives–the oily fleshy Greek ones are best, carefully stoned; it’s important to use the plumpest tastiest olives
6 anchovy fillets – chopped
2 tbsp capers
2 cloves garlic – crushed
1 tsp fresh thyme
1 tbsp Dijon mustard
juice of a lemon
120 ml/4 fl oz/½ cup olive oil
- Put all the ingredients, except the oil, in a processor.
- Using the surge button, gradually pour in the oil, bringing it to a nice nobbly sludge, i.e. not too smooth.
- Taste for balance; you may need a little more lemon juice.
- Pour into a bowl or plastic box, and dribble a little more olive oil over to form a preserving film.
- Store in the fridge.