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Olive and Anchovy Tapenade

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Olive and Anchovy Tapenade
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
0
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Ingredients

for
500
Ingredients
6
300 grams
black Olives (pitted)
3
1 teaspoon
Thyme (fresh)
50 grams
50 grams
Tuna (canned, natural)
6 tablespoons
1 tablespoon
freshly ground Pepper

Preparation steps

1.

Rinse and coarsely chop the anchovies. Peel the garlic and chop coarsely.

2.

In a mortar, finely crush the olives, garlic, anchovies, tuna, thyme and capers. Add the oil and mix to  creamy paste. Stir in the Cognac and season with pepper.

3.

Spoon the tapenade into a glass jar or bowl, cover and refrigerate up to 3 weeks.

4.

Serve spread on fresh white bread.