Empty My Fridge
Got Canned Sardines? Make this Delicious Sardine & Olive Tapenade
Ingredients
- Olive oil1 can
- Kalamata olive · pitted1 ¼ cups
- Caper2 tbsp
- Garlic1 clove
- Oregano · dried½ tsp
- Thyme · dried½ tsp
- Lemon1 tbsp
- Extra virgin olive oil6 tbsp
- Salt
- Black pepper
- Baguette½
- Parsley · chopped
Instructions
- Drain the sardines through a fine sieve, then cut each one open and scoop out the bones with a spoon.
- Put the sardines in a food processor with the olives, capers, garlic, oregano, thyme, lemon juice, a pinch of sea salt and black pepper. Pulse until finely chopped, scraping down the sides so everything is well mixed.
- With the processor running briefly, add 1/4 cup olive oil and pulse a few more seconds until the tapenade reaches the texture you like.
- Cut the baguette into 1/2-inch (1.25 cm) slices, place them on a baking tray, drizzle with olive oil and add a pinch of sea salt. Toast under the broiler for a few minutes until lightly golden.
- Spoon the tapenade into a shallow bowl, arrange the toasts around it, garnish with olives and chopped parsley, and serve.
Summarized from Spain on a Fork's video. Watch it for the details.
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