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.
Caesar salad
30 min
Easy
Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain
30 min
Medium
Chocolate and olive oil cakes
60 min
Medium
Marinated salmon
60 min
Easy
Roasted Rosemary Potatoes
60 min
Medium
Cream of Mushroom Soup with Hazelnuts
30 min
Easy
Pie crust recipe
30 min
Easy
Philly Cheesesteak
15 min
Easy
Parsley Picada
15 min
Easy
Broccoli mousse
30 min
Medium
Rice with lobster and clams
60 min
Medium
Cucumber gazpacho recipe
15 min
Easy