Black Olive and Sundried tomato Tapenade

This great classic dip is not just a dip by the way, it’s delicious and so easy to make.

The Tapenade recipe here consists of mostly fridge/store-cupboard ingredients. What could be better? The recipe calls for a small handful of fresh Basil, but I’d say I’ve made it more times without Basil, than with it, so don’t let a lack of fresh Basil put you off!

If you like Tapenade, then you’ll know a) how addictive it is and b) how it makes a delicious topping for a piece of cod or a chicken breast. If – and it’s a very big ‘if’- there’s any left, it’s never going to go to waste.

EQUIPMENT:

• A small food processor, or my preferred utensil – a hand-held processor.
• A tall, sturdy jug, preferable made of glass/ceramic – I find that a plastic jug can become stained when making this.
• a smallish bowl for serving

INGREDIENTS: This makes a decent-sized dip for about 6 as part of a Meze plate – the pictures show the amount  from 1 jar from Sainsbury’s.

• 1 jar or tin of ready-pitted Black or Green Olives – My jar weighs 400g but only gives 160g of olives. You can certainly use fresh olives, but it’s not necessary – unless you love stoning olives!
• 2 heaped dessertspoons of Sun-dried Tomato Paste
• a squeeze of lemon juice
• 1 heaped dessert spoon of Capers

• 2 tablespoons of Olive oil
• Handful of Basil, finely chopped
• 1 teaspoon of Dijon Mustard

 

METHOD:

 

• Drain the Olives and Capers, then rinse well well under running water.
• Shake off as much water as possible and dry them on a piece of kitchen paper or a clean tea towel.
• Put the olives and capers into the jug.
• Add all the other ingredients, and blitz away until you’re happy with the consistency. Scrape down the sides of the jug a couple of times as you go. Some people like their Tapenade minced very finely, I don’t really mind a little ‘chunkiness’
• Scrape out all the Tapenade into your chosen bowl, and drizzle a little extra oil on top.
• This can be made up to 2 days before, and kept, covered well, in a fridge. Stir well before serving and perhaps add another drizzle of olive oil.
• I usually serve this with small Crostini, some toasted Pita Bread, sliced up, or with fresh vegetable Crudités  – or sometimes with all of them!
• Sit back and wait for the compliments!

NOTES:

• This is a strong-flavoured dip, so be sure to wrap it well if you’re keeping it chilled – a couple of layers of clingfilm, or the eco-alternative, waxed wraps – should keep the contents of your fridge safe!