This little tapenade is so easy that you’ll never bother buying it again. In fact, so much of the ingredients are store cupboard standbys that you can whip it up at short notice with virtually no effort at all..
- Food processor
- 1 large tin of pitted black olives in brine (all the supermarkets have them) rinsed and drained
- 5-6 sundried tomatoes in oil, drained and chopped
- 3-4 anchovy fillets (optional)
- 2 tablespoons of capers from a jar – rinsed and dried
- 1 teaspoon of Dijon mustard
- 1 teaspoon of lemon juice
- 2 tablespoons of olive oil, or the oil from the sundried tomatoes
- 1 garlic clove, grated
- Freshly ground black pepper
- Handful of fresh basil
METHOD: (honestly, easiest-ever..)
- Dump everything into the food processor and blitz until everything has come together but is not too finely processed. I think it’s nice to have a little texture left, but of course: your kitchen; your rules
- A really good way of checking if it’s ok is to spread some onto a piece of melba toast or a crostini and try it!
- Empty it into a nice bowl, cover it with cling-film until you’re ready to serve, and prepare for compliments!
- It keeps, well covered, in the fridge for several days. give it a stir before serving.
- I tend to serve it with either warm toasted sourdough, toasted pitta bread or crudités.
- Try it with these homemade crostini http://eatingforireland.com/recipe/crostinibruschetta/
- And don’t forget that you can use it later on , mixed with some breadcrumbs, as a topping for some oven-baked cod or a chicken breast.