Sardine and Olive Tapenade
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A delicious and versatile tapenade made with canned sardines and olives, perfect for serving with toast.
00:10:00 total
Serves 2
easy
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Ingredients
- canned sardines in olive oil - 120 grams (drained)
- pitted Kalamata olives - 170 grams (drained)
- capers - 9 grams (drained)
- garlic - 1 (large clove)
- dried oregano - 1/2 teaspoon (optional)
- dried thyme - 1/2 teaspoon (optional)
- fresh lemon juice - 15 ml (squeezed)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- extra virgin olive oil - 60 ml (good quality)
- baguette - 2 slices (sliced)
Instructions
- Drain Sardines: Gently drain one can of sardines in olive oil into a fine sieve with a bowl underneath.
- Prepare Sardines: Open each sardine and scoop out the bones.
- Combine Ingredients: Transfer sardines to a food processor along with olives, capers, garlic, oregano, thyme, lemon juice, salt, and pepper.
- Pulse Mixture: Pulse the food processor until finely chopped.
- Add Olive Oil: Scrape down the sides and add olive oil, pulse again until well mixed.
- Prepare Toast: Slice baguette and drizzle with olive oil and sea salt, then broil until lightly toasted.
- Serve: Transfer tapenade to a serving dish, add toast, and garnish with olives and parsley.
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