While the French may lay claim to the name “tapenade” (which is actually the Provencal word for capers), olive-based tapenades were in fact documented in Roman cookbooks before the French language even existed!
History aside, tapenade is tasty and versatile and can be used as a dip, spread on bread or for stuffing meats and vegetables. Even better, it hardly takes any time to make, which means it’s perfect for a quick pre-dinner snack with drinks.
| You will need… – 200g Pitted Zeea Kalamata or Nicoise Olives – 4 tbsp Zeea Extra VirginOlive Oil – Juice of 1/2 a lemon – 3 tbsp Zeea Capers – 3 tsp chopped thyme – 2 chopped anchovies – Salt and pepper |
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Method…
1. Start by draining and rinsing your capers, olives and anchovies.
2. Crush the garlic, chop the thyme and anchovies and place them in a food processor with the capers and olives.
3. Gently blend the ingredients while adding lemon juice and oil until they form a smooth paste.
4. Season as required and serve.
Don’t have time to make your own tapenade? Why not pick up some delicious Zeea Kalamata Olive Paste instead?
