Ελληνικά
Tapenade
ingredients
- 250g Lelia Kalamata Olives
- 50g Anchovies
- 100g Tuna
- 3 Crushed garlic cloves
- ¾ teaspoon oregano or marjoram
- 50g caper
- 60g Lelia extra virgin olive oil
- 2 tablespoons brandy
- Salt
- Pepper
method
In a food processor, combine the Lelia Kalamata olives, anchovies, oregano, garlic, caper, ½ of the olive oil and brandy. Pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Add tuna and the rest of the olive oil. Pulse again. Adjust taste with some salt and pepper.
