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Sardine and olive tapenade with olive oil toasts

Spain on a Fork · ♥ 886 likes · 12.3K views · 6 min video

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Sardine and olive tapenade with olive oil toasts, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:43
  • 1 can canned sardines in olive oil
Gently drain the sardines into a fine sieve set over a bowl.
Draining and deboning the sardinesDraining
▶ 0:55
On a cutting board, open each sardine and scoop out the bones for a creamier tapenade.
▶ 1:11
  • 1¼ cup pitted Kalamata olives
  • 2 tbsp capers
  • 1 clove garlic
  • ½ g dried oregano
  • ½ g dried thyme
  • 15 ml fresh lemon juice
Put the sardines in a food processor (or a mortar and pestle) with the olives, capers, garlic, oregano, thyme and lemon juice; season with a little sea salt and black pepper.
Loading the food processor
▶ 2:01
  • sea salt
  • freshly cracked black pepper
Pulse a few seconds until finely chopped; scrape down the sides.
Seasoning and pulsing with olive oilSeasoningRead
▶ 2:15
  • 60 ml extra virgin olive oil
Add the extra virgin olive oil and pulse a few seconds more to the desired texture.
▶ 2:59
  • 2 slices baguette
Cut baguette slices 1/2 inch thick and lay them in a single layer on a baking tray; drizzle with olive oil and a little sea salt.
Olive oil toasts under the broilerSlicingRead
▶ 3:19
  • extra virgin olive oil
  • sea salt
Toast under a preheated broiler a couple of minutes until lightly toasted.
▶ 3:43
  • Kalamata olives
  • chopped parsley
Serve the tapenade in a shallow bowl on a serving dish with the toasts; garnish with Kalamata olives and chopped parsley.
Plating and tasting