Mediterranean Sardine & Olive Tapenade
Ingredients
- 1 can sardines in olive oil 4.5 oz / 120 grams
- 1 1/4 cups pitted kalamata olives 160 grams
- 2 tbsp capers 10 grams
- 1 clove garlic
- 1/2 tsp dried oregano .50 grams
- 1/2 tsp dried thyme .50 grams
- 1 tbsp lemon juice 15 ml
- 1/4 cup extra virgin olive oil 60 ml
- sea salt & black pepper
FOR THE TOAST
- 1/2 baguette
- 2 tbsp extra virgin olive oil 30 ml
- sea salt
EXTRAS
- kalamata olives for garnish
- chopped parsley for garnish
Instructions
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Gently drain the can of sardines into a fine sieve with a bowl underneath, then add the sardines to a cutting board and cut each one open, and using a spoon, scoop out the bones
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Add the sardines into a food processor, along with the kalamata olive, capers, garlic, oregano, thyme, lemon juice, and season with a kiss of sea salt and black pepper, pulse the food processor for a few seconds or until the ingredients are finely chopped, then scrape down the sides so all the ingredients are well mixed together
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Add 1/4 cup olive oil into the food processor and pulse for a few more seconds or until you get the desired texture you want from your tapenade
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To make the toast, cut the baguette into 1/2 inch (1.25 cm) thick slices, then add them into a baking tray, drizzle them with some olive oil and a kiss of sea salt, add into the broiler for a few minutes or until lightly toasted
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Transfer the tapenade into a shallow bowl and add into a serving dish, decorate the slices of toast around it, garnish with kalamata olives and chopped parsley, enjoy!
Recipe Notes
Get the Spanish Canned Sardines and Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)