Olive Tapenade
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
8
- Ingredients
- 300 grams black Olives
- 100 grams Anchovy fillet
- 150 grams button Mushroom
- 1 tsp spicy Mustard
- 200 grams Caper
- 200 milliliters best olive oil
- 4 centiliters Cognac (to taste)
- freshly ground peppers
Preparation steps
1.
Drain and pit olives. Drain anchovies. Clean and chop mushrooms. Process everything coarsely in a food processor. Combine mixture with mustard.
2.
Drain capers, chop finely and add to the mixture. Gradually add oil until creamy. Season with plenty of pepper and add Cognac, if desired. Place tapenade into preserving jars and refrigerate for a few days. If desired, stuff tomatoes with tapenade and serve with fresh toast.
