Tasty Olive Tapenade
- Ellen Stanton
- Aug 17, 2016
- 2 min read
After visiting France I was inspired to create my own olive tapenade, so I browsed the internet for the key ingredients to create this jar of deliciousness.
Olive tapenade can be blended to any texture that is preferred - it can be finely chopped or completely purified. It generally consists of olives, capers, anchovies and olive oil. Some recipes choose to leave out anchovies, however I think they add the desired saltiness to the paste so I have included it in my recipe.
Ingredients:
- 6 anchovy fillets
- 3 tbsp capers
- 4 tbsp olive oil
- Juice from one small lemon
- Handful of chopped fresh parsley
- 250g of pitted olives (I used half kalamata olives and half normal black pitted olives from a jar)
- Salt and pepper to season
- 1 garlic clove
Method:
(This is so so easy trust me!!)
1) Chop the garlic (it makes it easier so you don't and up with big chunks of garlic in your final purée)
2) Chuck all of the ingredients into a blender and pulse until it's at your desired consistency.
I chose to pulse mine a fair bit, however it's entirely up to personal preference.
Some may prefer to leave out the blender and just chop it by hand for a chunky consistency. I just find it easier to chuck everything into a blender and the chopping is done for you!
Not only does it taste great but the colours of the mixture of olives and contrasting green parsley make it look great too!
I served mine with homemade Norwegian Knekkebrød (there might be a recipe up for it soon) but it can be served on any cracker or yummy crusty bread! It can also make a great gift when you add a cute bit of material and personalised label like I did.
Enjoy
