Olive tapenade
About the recipe
If olives aren’t your thing, you might want to skip this one.
But if you’re like me and love finding new ways to enjoy olives, this tapenade is a must-try. It’s perfect as a dip, spread on crackers, or added to sandwiches—a simple way to add a little extra flavor to your lunch.
Olive tapenade
Ingredients
- 3 sprigs of thyme
- One 250g jar of pitted Kalamata olives
- 50g capers
- A teaspoon red wine vinegar
- 3 tablespoons good extra virgin olive oil
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Prepare your ingredients.
Strip the thyme leaves from the stalks, and drain the olives and capers.
Blitz it up.
Add everything to a food processor, and whizz until it’s smooth.
Taste it! And adjust the balance of flavor by adding more vinegar, thyme or oil…
That’s you done.
Simple as that.
Tip:
What about using this as a base for a little plate of crostini? Toasted morsels of bread smeared with olive tapenade, and topped with a mix of tomatoes, rocket, roasted peppers and mozzarella. You can create all different kinds of combinations.
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