Anchovy, Olive and Caper Sauce Recipe
Ingredients
| Black olives | 6 Ounce | |
| Anchovy Fillets - 2, drained | ||
| Capers | 1 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Olive oil | 1/4 Pint | |
| Salt and Cayenne Pepper to taste | ||
| Salt and Cayenne Pepper to taste | ||
Directions
MAKING
1) In a food processor, puree the olives, anchovy, capers and garlic
2) Add in the olive oil through the feed in a steady stream
3) Add in the salt and cayenne pepper to taste
4) Blend till it emulsifies
SERVING
5) The tapenade can be stored in the refrigerator for up to 2 weeks
1) In a food processor, puree the olives, anchovy, capers and garlic
2) Add in the olive oil through the feed in a steady stream
3) Add in the salt and cayenne pepper to taste
4) Blend till it emulsifies
SERVING
5) The tapenade can be stored in the refrigerator for up to 2 weeks
Chef
