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OLIVE TAPENADE

YIELDS

MAKES 1 JAR (ABOUT 200 G/7 OZ.)

PREP TIME

25 min

TOTAL TIME

1 Week

This is a great mixture to have in a jar in the refrigerator to add to sandwiches.

Ingredients

50 g/2 oz. pitted black olives
2 canned anchovy fillets, drained
1 teaspoon capers, drained
1 tablespoon olive oil
A squeeze of fresh lemon juice
5 fresh basil leaves
1 teaspoon tomato purée/paste
Sea salt and freshly ground black pepper

Directions

Pop all the ingredients into a food processor and whizz until the pieces are nice and small and the texture is relatively smooth. I still like a few small chunks, so I stop before it becomes more like a purèe.
Transfer the mixture to a small, sterilized jar or an airthight container, or divide it between two ramekins and cover.
This tapenade keeps for at least a week in a sealed container in the refrigerator. It is also suitable for freezing in portions. If you do freeze it, defrost it slowly in the refrigerator and taste before you serve it – you night like to ad a little more basil or a squeeze more lemon juice.

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