Makes 1½ cups.
Gluten-Free / Vegetarian
Traditional tapenade gets its kick from those salty, fishy little flavour bombs; anchovies. We decided to try it with our cold smoked tomatoes instead as they pack quite a flavour punch of their own. We rest our case.
250g Kalamata olives (whole)*
½ tub (75g approx) Bee Lane cold smoked tomatoes
20g capers, drained
1 small clove of garlic, peeled and finely chopped**
½ cup Italian flat leaf parsley leaves
juice of half a lemon
60 ml (¼ cup) cup extra virgin olive oil
¼ tsp freshly ground black pepper
For the dressing:
- Pit the olives by cutting a slit in the side of each olive with a small sharp knife, and squeezing the stone out.
- Pile the pitted olives, cold smoked tomatoes, capers, parsley leaves and chopped garlic onto a big board and with a large knife, chop all together until well combined. (It can be anything from a rustic mixture to a fine paste).
- Transfer mixture to a medium bowl and stir in the lemon juice, extra virgin olive oil and black pepper.
- Taste and adjust seasoning if necessary (seasoning could include more pepper, lemon juice, or garlic – see notes)
- Pile tapenade into a serving dish and serve with something crunchy; crostini, tortilla chips, lavosh, crackers, crudités...
* It pays to take the time to pit the olives yourself; they will taste considerably nicer than bought ones that are already pitted, and it only takes a few minutes. (If you have an olive/cherry pitter, so much the better). If you do buy pitted ones, you need about 200g.
** Go easy on the raw garlic to start with – it can be very overpowering in uncooked dishes, adding an unpleasant burn rather than a hint of flavour. These days garlic cloves are often quite large, so if in doubt start with a small piece. You can always add a touch more to suit your taste buds.
Our version is a rustic, hand chopped affair, but if you can’t be bothered with all the chopping, blitz everything in a food processor – short bursts for rough, and longer for a smoother paste.