Sundried tomato tapenade

Sundried tomato tapenade

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5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5 (5 votes, average: 5.00 out of 5 )
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Whether they are made with olives or sundried tomatoes, tapenades are delicious antipasto and perfect for a sunny appetizer. They can also be used for small puff pastries.

Preparation time
10 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Creams & Tapenades
Tapas
Toasts
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  1. Pour the drained tomatoes, the small pieces of anchovies, the chopped garlic, the capers and mix until you obtain a homogeneous paste.
  2. Gradually stir in the tomatoes oil which has been reserved so that the whole becomes creamy.
  3. If you want to keep this tapenade for a few days, cover with olive oil once you have poured it into a container.
5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5 (5 votes, average: 5.00 out of 5 )
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Preparation time
10 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Appetizers
Creams & Tapenades
Tapas
Toasts
Posted by
Posted on

Ingredients

Metric US
Small jar of sundried tomato in oil
1 unit
Anchovies in oil
2 units
Large garlic clove
1 unit
Vinegar brined capers
1 teaspoon
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