Multi-Olive Tapanade

Tapanade is a really a great method of making a beautiful olive based spread.
And you all know I love my dips and spreads!

What I really love about a tapanade recipe is that there is no way to screw it up and you can make it flavoured to suit your taste buds. I'm going to let you in on a little secret. Olives used to be in my top 2 most hated foods, right beside lamp - I know! I would make a terrible Greek. But after a little taste bud persuasion I have began to like olives more and more, so much so that I now want to eat them pulverized and spread all over bread!

Its simple all you will need is olives, capers, garlic, anchovies, some olive oil and pepper.

Put these ingredients into a blender, I used 3 different types of olives: Moroccan dried black olives, green Sicilian olives stuffed with sun dried tomatoes and big black Cerigola olives.

3 cups in total of olives
1 jar of drained capers
2 cloves of garlic, chopped
3-4 anchovies
2 splashes of olive oil
2 tbsp balsamic vinegar
pepper to taste.

Add the olives, capers and garlic into a food processor and pulse until chopped, add the remaining ingredients and pulse again until it reaches you desired consistency, I like it a little chunky. Also remember there is no reason to add salt as the olives are plenty salty enough. Taste and add a little more of something if it makes you happy!

Serve with bread and enjoy!

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