Oliventapanade
SidesCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Oliventapanade
| Olive oil | ||
| 0.5 | Sun-dried tomato | |
| 1 | tsp | Fresh Rosemary |
| 1 | clove | Garlic |
| 1 | tbsp | Capers |
| 1 | tsp | Grated lemon rind |
| 250 | g | Black olivven without vote |
| 4 | Small anchovy fillets |
Instructions for Oliventapanade
To prepare the Oliventapanade recipe, please follow these instructions:
Blend all the ingredients, adjust consistency with olive oil. Season with salt and pepper.
Tips:
Tapanaden can keep for about 1 week, in an airtight container in the refrigerator.
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