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recipes

Olive Tapenade

Tapenade is a tasty pre-dinner snack and when homemade and stored in a decorative jar, makes a good gift.

Olive Tapenade

Preparation Time: 0 mins

Cooking Time: 0 mins

Serves: Two jars

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Tapenade is a tasty pre-dinner snack and when homemade and stored in a decorative jar, makes a good gift. It keeps almost indefinitely in the fridge, topped with a little olive oil and left out to de-solidify before serving. Try it with some Mediterranean nibbles before a meal. Although made traditionally with black olives, green olives could also be used.

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Ingredients

  • 400g black olives, pitted eg. Spanish Conchillo or kalamata
  • 10 anchovy fillets in oil
  • 2 fat cloves garlic, crushed
  • 2 tbsp capers
  • 100ml good quality extra-virgin olive oil
  • Salt and pepper

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Method

  1. You will need to warm the olives and the olive oil on a cold day, by standing their containers in hot water.
  2. Place the olives, anchovies, garlic and capers in the large bowl fitted with its chopping blade.
  3. Blend to a paste, scrape sides down with the rubber spatula.
  4. With the motor running, add the oil in a dribble down the feeder tube, until you have a thick paste.
  5. The Tapenade should hold its shape on a spoon.
  6. Store in glass screw top jars.

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Top Tip: Buy olives that are not already pitted and remove the stones just before use. Although a little more time consuming, the flavour in the olives will be much better.

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