I make this black olive tapenade when we need an alternative topping for bruschetta. I love the saltiness of the tapenade and you can use it for so many dishes.
One of the most amazing things about Italy and France is the fact that farmers farm the land right up to the edges! Another thing is that on one side of a hill you will see grape vines, and on the other, olive trees. Here, our farmers farm only part of the land, and seldom do you see a wine estate growing olives, or an olive oil estate growing grapes. There are of course the exceptions. When I think of olives I think of my father – it is something we both like. I love the salty taste of olives, and I am not fussy about which type I snack on. I use olives for my bread making, and they are an essential ingredient to any good paella and it is one thing I am never without in my store cupboard.
I marinade olives in olive oil with lime, lemon, thyme, rosemary, garlic. etc. – what ever takes my fancy that day. On this day I decided an olive tapenade would be good, as I wanted to make pizza’s with a difference for lunch. You need to use the best quality ingredients to make a decent olive tapenade. It needs to be salty and with the marinated olives I used there was a great depth of flavour to this.
- 10 capers
- 2 anchovy fillets
- 20 olives, depipped
- 1 clove garlic
- pinch of herbs Provencal
- salt and freshly ground black pepper to season
- 30 mls olive oil
- place all the ingredients into a food processor and blend until you have a fine paste
Take a look at what was previously posted on Lavender and Lime on July 1: