9
INGREDIENTS
100g pitted olives
6 bottled anchovies
100g tuna, aked
1 tbsp Dijon mustard
1 tbsp capers
200ml virgin olive oil
METHOD
1. Place olives into the blender jug and at low speed, chop coarsely. Chop anchovies and
add to the olives with tuna, capers and approx 1/3 of the olive oil.
2. Process until just blended, scraping down the sides of the bowl if necessary. Gradually add
the rest of the oil and process until smooth.
TAPENADE
Makes approx. 2 cups
BLENDER
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