RECIPES

Andalusian tapenade

Return recipes

Andalusian tapenade recipe

Preparation:

  1. Drain the black olives and the capers and put them in a mixer bowl. Add the drained tuna and anchovies. Include the lemon juice and the mustard and grind together well.
  2. Whisk the Extra Virgin Olive Oil from Spain little by little with the paste and keep beating until the tapenade achieves a greasy consistency.
  3. Add the aromatic herbs, the salt and the freshly ground black pepper. Blend well. Taste for salt and leave the paste to set in the fridge for at least three hours.
  4. At the time of serving, spread the tapenade on a slice of crystal bread. Accompany with diced tomato and chives.

Andalusian tapenade

Do you want to cook the best fried food ever?

30 min
Medium

Ingredients

  • 150g black olives with no pit
  • 2 tbsp capers
  • ½ can tuna in Olive Oil
  • 6 anchovy fillets
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 150ml Extra Virgin Olive Oil from Spain
  • ½ tsp mixed dried herbs: thyme, rosemary and oregano
  • Salt
  • Freshly ground black pepper
  • Slices of crystal bread
Nº de raciones: 4

Related recipes

Delicious recipes made with olive oils from Spain.
Black rice with baby cuttlefish and green garlic
30 min
Medium
Broken Eggs (Huevos rotos)
15 min
Easy
Cocoa mousse recipe
15 min
Easy
Spinach, iberian ham and manchego cheese quiche
30 min
Medium
Meat pie with Olive Oil recipe
30 min
Medium
Carrot cake
60 min
Hard
Hoagies with EVOO from Spain
15 min
Easy
Ginger and lemon vinaigrette
15 min
Easy
Rainbow cake recipe
60 min
Medium
Fairy cakes, chocolate matcha cupcakes
60 min
Easy
Romesco variation sauce
15 min
Easy
Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain
30 min
Medium