Tapenade

Tapenade is quick to prepare and makes a great accompaniment to some good crusty bread and an ideal appetiser. Tapenade can be made with a wide variety of ingredients, olives, capers, and anchovies being classic components.

Three recipes are provided below: a black tapenade made with black olives, capers, and anchovy fillets; a green version made with green olives, parsley, and capers; and a red one with black olives and sun dried tomatoes. Ingredients and proportions can be varied according to taste.

tapenade

Choose good quality olives in oil, removing any stones. The ingredients can be chopped by hand, pounded in a pestle and mortar, or whizzed up in a food processor, but in any event a little texture is nice. Enough olive oil is added to form a loose paste. Salt is probably not needed in any of these recipes, but check the seasoning once the ingredients are blended.

The tapenade is excellent prepared fresh, but can benefit from a couple of hours for the flavour to develop. Excess can be stored in the refrigerator for a few days.

Black tapenade

  • 150g black olives
  • 20g capers
  • 1 clove garlic
  • 4 anchovy fillets
  • Lemon juice – a squeeze, to taste
  • 1 red chilli
  • Black pepper, to taste
  • Salt – probably not needed
  • Olive oil – several tablespoons as needed

Green tapenade

  • 150g green olives
  • 30g capers
  • 1 clove garlic
  • 2 anchovy fillets
  • 1 small bunch, c.12g, flat leaved parsley
  • Lemon juice – a squeeze, to taste
  • Black pepper, to taste
  • Salt – probably not needed
  • Olive oil – several tablespoons as needed

Red tapenade

  • 75g black olives
  • 110g sun dried tomatoes
  • 1 clove garlic
  • Lemon juice – a squeeze, to taste
  • Black pepper, to taste
  • Salt – probably not needed
  • Olive oil – several tablespoons as needed

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