Rustic Kalamata Olive Tapenade

Rustic Kalamata Olive Tapenade

The weather here is temperamental and annoying. We get sunshine for a microsecond before it takes off and visits one of our clearly favoured neighouring countries (damn you, rest of Europe!). The only thing that will get me through this erratic season is eating food that I relate to real summer. It is the only viable solution to my woes.

This method of survival totally involves olive tapenade. Spread it on literally anything, and believe you’re in the South of France catching some rays.

Keep it rustic and chunky or pulse it to a fine paste. Stuff it in fish, spread it on chicken, slather it on bread, crackers, mini toasts, use it in canapés, eat it on a spoon.

Ingredients:

  • 100g pitted kalamata olives
  • 1 clove of garlic, roughly chopped
  • 2 teaspoons of capers
  • 3 anchovies, roughly chopped
  • Juice of half a lemon
  • 3 tablespoons olive oil
  • Ground black pepper

Method:

Add the olives, capers, garlic and anchovies to a food processor and pulse until the ingredients have reached desired consistency and texture. Add the olive oil and pulse again until incorporated. Remove from the food processor and transfer to a bowl, then add the lemon juice and pepper to taste.

Makes around 150g/ 1 jar of tapenade. Keep refrigerated for up to a week.

Advertisements

One response

  1. Pingback: Summer as I know it « Indulge & Devour

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: