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Gluten Free Tapenade - Olive, Caper and Anchovy
Published 24 May, 2007
TweetThe husband aka the gluten free food freak has been excelling himself in the kitchen lately. Tonight's offering of fish with a intense olive tapenade, greens and potatoes was scoffed down by one and all, including toddler.
Let's cut to the chase...
Gluten Free Tapenade
75g pitted black olives
4 anchovy fillets (in oil, not the salted ones. If you can only get the salted ones, rinse them a few times and soak them in milk to get rid of the saltiness)
25g capers
3 garlic cloves
75ml olive oil
freshly ground black pepper
Put the olives, anchovies, capers and garlic in a blender and pulse a few times. Turn the blender on constant, and slowly add the oil. Stir in the the freshly ground black pepper to taste. Spoon into a clean glass jar and keep in the fridge for up to 3 months.
Smear a little tapenade onto your white fish (we used haddock), and fry as normal. I won't teach you to suck eggs and go into how to prepare greens or potatoes, so use this tapenade wantonly because it's jolly tasty.
I reckon the tapenade would go with many other dishes... Perhaps with some cold roast lamb and lettuce on a sandwich. Or you could bulk it out with some mayonaise or yoghurt and have a tasty dip for veggie dippers (carrot sticks, cucumber, peppers etc).
Here's hoping the gluten free food hubby keeps up the good work in the kitchen!
