Tapenade
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
½ fresh red chilli, sliced
3 tablespoons capers, finely chopped
1 tin 50g anchovy fillets, reserve the oil
250g Spanish black olives, such as Aragon, pitted
1 tablespoon oregano, chopped
Zest and juice of 1/2 lemon, or to taste
Sea salt and freshly ground black pepper
This is the way I make tapenade:
In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour. Leave to cool.
Put all the ingredients together in a food processor and blend. Normally I use the oil from the anchovies. Be careful with the salt seasoning as the anchovies and the capers are quite salty.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments