I had a load of Sicilian olives left over from a huge amount I bought around Christmas so I thought it to be the perfect opportunity to make some tapenade. Seeing how delicious it is homemade and how simple it is to do, I won’t wait until I have a stockpile of olives next time. There are so many uses for tapenade; bruschetta, on baked fish, smeared over steak to barbeque, mixed with chopped tomatoes, fresh basil and parmesan over spaghetti… but I always enjoy it best simply with some crusty bread.
You don’t have to stick to the quantities, you can omit some of the ingredients, change the olives to black, use olives stuffed with peppers – tapenade is forgiving like that. I pretty much used what I had in the cupboard and googled for the basic quantities saw that they all varied so just went for it.
I used:
2 cups of Sicilian Olives pitted
1 ½ tablespoons of capers, drained
8 anchovy fillets, drained and chopped
4 tablespoons of slivered almonds, dry toasted
½ cup extra virgin olive oil
2 cloves garlic finely chopped
Place all of the ingredients except the oil in a food processor and process until ingredients are combined; at that point pour the oil slowly while the motor is running. It should eventually turn into a paste and voila – enjoy!
Makes about 1 ½ cups of tapenade.
If you’re not intending to consume it immediately, store in a sterilised jar by washing in hot soapy water and then without drying, place in a 100° C (210° F) oven on a tray for 20 minutes. Remove and cool. Fill the jar with tapenade and top up with extra virgin olive oil, close the jar and then turn upside down and tap before turning right side up to seal.
Mel x
10 Comments
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How gorgeously photographed. Yes, they are sustainable.
You make it look so yummy! Where’s the end result?? Haha.
x
Thanks Tina, I love this idea of being sustainable, must look it up! Oh and we gobbled it all up when Guillaume’s mother arrived;-) X
This looks delicious. I’ve never thought of making Tapenade before and it seems so straightforward. Definitely one to try. Thanks lovely and have a good weekend. x
Have a lovely weekend too xx
What beautiful photos! And with all my favourite ingredients included, I can’t wait to try out your recipe!
Thanks Lisa. I hope you do, let me know.
Absolutely up my street mel (minus the anchovies ;-) and gorgeous photos too my lovely xx
Thanks Caroline xx
Yummy. Looks goood. I’ve also told that anchovy, herring etc. small fishes are sustainable food…
Oh really? That’s an interesting thing to know. Thanks Kreetta. x