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.
- 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
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.