Olive Tapenade

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If you love olives as much as i do then you know the feeling of joy when you find another use for them. The feeling of first discovering this simple dish was ust pure joy as not only could i enjoy it for breakfast but I could spread it on pasta, use it as a dip with meal and enjoy olives in everything. The kalamata olives are perfect as they are already very so strong in flavour and naturally salty. 

Serves 2 – 3 | Cooking Time :  5 – 10 Minutes

Ingredients

  • 300G – 400G Black Kalamata Olives
  • 60ml Olive Oil
  • 2 Tbsp Capers
  • Juice of 1/2 Lemon
  • 2 – 3 Garlic Cloves
  • 4 Sundried Tomatoes
  • Crush of Black Pepper

Method

Pass all your ingredients into a food processor. We’ll need to finely blend all the ingredients so that we have a smooth paste. 

Now it’s up to you how smoth you want this paste. I like to have it smooth enough that you can butter it onto some bread or toast and enjoy it as a snack, like you would pate.

For a slightly sweeter version, roast or saute your garlic first by keeping them in their skin. Cooking the garlic makes them sweeter, then once they soften, remove them from their jackets and pass the cooked garlic into the paste to blend in. 

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