I devour tapenade by the spoonful, straight from the jar. The kids love it too, spread on toast. With the amount of tapenade we consume in this house, it was high time we learnt to make it ourselves. Airlie really wanted us to make it with olives we had pickled ourselves but unfortunately our pickling was a disaster so we had to resort to store bought olives for this recipe. One day we shall make tapenade with our own olives!
1 heaped cup of pitted black (kalamatta or nicoise) olives
2 anchovy fillets
2 tbsp capers
1 fat garlic glove
2 tsp fresh thyme
1 tsp fresh rosemary
1/2 lemon, juiced
3 tbsp olive oil
Throw everything except the oil into a food processor.
Pulse until coarsely chopped.
The slowly drizzle in the olive oil while blending until a paste forms.
Spoon into jars and store in the fridge. It apparently keeps for ages but we don't have that problem around here - our first jar was eaten in one day!
Delicious on crackers, toast or by the spoonful straight from the jar!