Tapenade

Tapenade is a wonderful classic Mediterranean dish of black olives, anchovies and capers. This dip is great with toasted pita bread or crusty bread and can be easily doubled in quantity for a party.

Preparation Time: 5 min.
Cooking Time: 0 min.
Servings: 4

INGREDIENTS

1 garlic clove, chopped
400g whole, pitted kalamata olives
1 (50g) tin anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil

PREPARATION

Combine the garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor. Slowly drip the olive oil into the processor whilst blending all the ingredients together. Blend until a paste is formed. Serve with vegetable sticks however, this recipe can also be used as a topping for chicken and grilled foods.


Hummous Dip	Ginger and Prawn Dip	Mushroom and Nut Dip
This is a versatile dip that can be served with crudités, salad and eggs making it ideal for lunch boxes. It is useful as a snack or as an appetiser to share.	Enjoy this tasty dip with smoked trout or smoked salmon instead of prawns. Ask your fishmonger to prepare the prawns for you, or they can be bought ready-made in most supermarkets.	This is a tasty and very savoury dip based on a Thai recipe that has spread to the whole South East Asian area. It is great with raw vegetables as a starter.