Black Olive Tapanade
This classic French olive paste is a must for any olive lover. It is perfect on crusty sourdough, mixed into any salad dressing for an extra burst of intense salty briny black olive goodness, served with meat or fish, or simply tossed through freshly cooked pasta with fresh herbs.
This tapanade will keep in the refrigerator for up to 1 month.
1 cup large black pitted olives
2 cloves garlic
1/2 cup freshly chopped flat leaf parsley
1/2 lemon, juiced
3 anchovy fillets
2 teaspoons of capers in brine
100ml (1/3 cup plus 1 tablespoon) olive oil
Extra virgin olive oil
In a food processor blend all the ingredients except the extra virgin olive oil and with 1/3 cup of olive oil and 1 tablespoon of lemon juice to start. Process until even and smooth.
Check for seasoning and texture by adding more lemon juice, pepper or olive oil.
Pack the paste into a small airtight container and cover with 1/2 centimetre of extra virgin olive oil.
Store in the refrigerator for up to 1 month.