Green Olive Tapanade

I adore olives.  All of them.  Black, green, pitted, whole… I love them on their own or with feta, in salads, in pasta and tagines and stew.  I love them marinated with herbs or with spices or chilli.  I love them stuffed with anchovies or lemon or chilli or capers.  Other than mouldy or soiled ones, I reckon you couldn’t find an olive that I didn’t wholeheartedly adore.

It’s no surprise, then, that I also adore tapanade – the rough textured, pungent paste made from olives.  What was surprising, though, was discovering how quickly and easily it could be made and how when spread on chewy country bread and topped with scarlet slices of tomato, it makes the perfect Saturday lunch.

Green Olive Tapanade

(makes approx. half a cup)

150g pitted green olives

1 anchovy fillet

1 tspn capers

Ground black pepper

Extra virgin  olive oil

  • Simply whizz the olives, capers and anchovy together in a small blender until ingredients are finely and evenly chopped up.  Add a little olive oil (around 2 tblspns) and whizz again until a paste is formed.  Season with black peppper.

11 thoughts on “Green Olive Tapanade

  1. looks like a delicious lunch – I love a spread with tomatoes on a good bread – even promite or peanut butter with tomato will do me if nothing else about – am looking forward to more tomatoes as the weather gets better here – maybe should try a tapenade – yours looks lovely

  2. I’m definitely with you on this one Wendy, both olives and tapenade are tops. And isn’t tapenade a useful thing to have around. A spoonful here and there can enliven almost anything. I often add fresh herbs to my tapenade as well – parsley and mint are particularly good.

  3. Yum. Olives…it’s the texture as much as anything else. The second photo makes me want to grab and spoon and attack the screen. Yum-o.

    Also, I think it wise that you caved to Casa Moro – such an inspiring, beautiful object. You’ll keep it forever.

  4. Hi Wendy

    I have not commented for a while but have been reading your blog from time to time. My plans to learn to cook were put on the back burner but now i am raring to go!

    Tonight i am going to do your butter nut squash and chick pea salad. Will let you know how it goes!

    I am going to take a look through your recipes and try some out!

    Many thanks for all your hard work in doing this blog! It is inspiring!

  5. Hi Wendy
    I made the butter nut squash and chick pea salad. Absolutely delicious! Both my husband and I loved it!
    He also loved the tahini yog dressing but i have to confess that i did not. What else could i dollop on to give it a bit of moisture?
    Will definately be making the salad again!
    Thanks!

  6. Beautifully simple and simply beautiful. And what a great treat with good bread and tomatoes. Even though tapenade is considered a dip or spread, I’m all for eating it with a spoon, too. : )

  7. Kirsten – Suspect I have too.

    Simtoniusandsonata – That’s exactly what I did. Earlier in the day though. :)

    Johanna – Peanut butter and tomato?????? Can’t quite imagine!

    Kathryn – Shall keep that in mind for next time. :)

    Lucy – I have no regrets about buying it at all. The vegetable section in particular is fantastic.

    Mandy – Hello! Great to hear you’ve started cooking again. Think tahini is one of those things you either love or hate. Yogurt with cumin stirred into it would work too, I reckon.

    Susan – I’m with you!

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