World Cuisine

Black Olive Tapenade on Toasted Ciabatta

cook 10 mins
  • 3 tablespoons capers
  • 4 anchovy fillets
  • 1 garlic clove, crushed
  • juice of 1 lemon
  • 250 g (8 oz) black olives, pitted
  • 2 tablespoons chopped parsley
  • 3–4 tablespoons olive oil
  • 1 ciabatta loaf, sliced
  • salt and pepper
  • Place the capers, anchovy fillets, garlic and lemon juice in a food processor or blender and process for about 10 seconds, until you have a rough purée.
  • Add the olives, chopped parsley and enough olive oil to make a paste. Blitz again and then season to taste.
  • Toast the ciabatta slices on both sides. Spread each slice with tapenade and serve immediately.
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