|Preparation||Start to finish|
|13 min.||13 min.|
|1||Put into the blender goblet: 150 g black olives (stoned), 150 g tuna in oil, 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon French mustard, 5 anchovy fillets, salt and pepper.
Start the blender and add 6 tablespoons olive oil, pouring it in a thin stream. Blend until it forms a smooth purée.
|2||Transfer the purée into a jar with an airtight lid and keep in the fridge if you are not going to use it straight away.||3 min.|
|3||Tapenade is perfect for spreading on small slices of toasted bread.|
For 400 g : 5.17 €
|Black olives: You can check-out other recipes which use it, like for example: Greek salad, Two-olive ciabatta, Salade Niçoise, Pissaladière with puff pastry, Tomato ladybirds, ... All|
|Tuna in oil: You can check-out other recipes which use it, like for example: Warm broccoli and Tuna Salad, Avocado with Tuna, Crunchy courgette and mushroom salad, Cretan salad, Salade Niçoise, ... All|
|Anchovy fillet: You can check-out other recipes which use it, like for example: Salade Niçoise, Mixed salad stack, Pissaladière with puff pastry, ... All|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Little vegetable omelettes, Paella, Spring veal sauté , New York style pasta, Fish petals, vegetables julienne, and beurre blanc, ... All|
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