This is a great recipe for a weekend spread of tapas and red wine, yum. I have also used this inside my Olive and Rosemary Palmiers the recipe will follow in a few weeks. It can be used to spread on the base of home made pizza for a big flavour hit, tossed through pasta with extra olives, cherry tomatoes and parmasan cheese for a quick dinner. So this is an all round recipe, versatile and quick to make.
Olive and Tomato Tapenade
Very tasty dip that can be used as a pizza base or pastry infill
Equipment
- Food processor
Ingredients
- 155 gm Black olives pitted
- 2 spring onions chopped
- 60 gm capers drained
- 60 gm sundried tomatoes chopped
- 2 Roma tomatoes roughly chopped
- 1 tbsp parsley chopped
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Place first 5 ingredients in a food processor and roughly chop. Transfer to a mixing bowl and add remaining ingredients, stir through until well combined. Scrape into a pretty serving dish and serve with crusty bread.
Notes
I have added anchovies to this for extra zing and protein for those of you that may eat fish and would like to have a different flavour.
So as you can see this is a quick and easy recipe. Keep an eye open for other ways to use it in further blog and recipe posts.
