Kalamata Olive tapenade
This is one of my go-to flavour bombs and a fridge staple. It adds a salty, slightly bitter and oh so umami punch to so many dishes. A few of my favourite ways to use it are spooned over toasted wholegrain sourdough before topping with avocado, rocket and a poached egg, or tossed through a simple pasta with plenty of freshly chopped parsley and dried chilli flakes, or spooned over hummous and served with seasonal fresh veggies and toasted pita.
This recipe is adapted from Mediterranean by Claudia Roden, one of my absolute favourite food writers and cookbook authors.
Ingredients
200g good quality Kalamata olives, pitted (I use Coriole olives, as I find them less salty than others)
2 Tbsp capers in salt, well rinsed and drained
3 anchovy fillets in olive oil, drained
1/2 clove garlic, crushed (optional)
2 Tbsp fruity Extra Virgin Olive Oil (choose locally produced, and try to get the early harvest oil from the most recent season)
Using a small food processor, or stick blender, process all ingredients to form a paste, adding just enough olive oil for a smooth consistency. This will keep in a sterilized jar in the fridge for at least a week.
