This Olive Tapenade is not for the faint hearted. Robust, fresh, and alive all you need to do is follow my tips otherwise you will be left with a tart bland tasting olive dip.
The ingredients may not be that different from other recipes but there are a few tips you will want to follow as this is what makes this dip different from the rest.
Before you proceed you’ll need to know only use fresh herbs. Dried herbs won’t add any taste rather it will deaden the flavour. It’s worth having a continual supply of these herbs by growing your own.
2 cups boiled cooled water ( at room temp ).
1/2 cup pitted kalamata olives or
1/4 cup pitted green olives
1/4 cup pitted kalamata olives
4 pieces Sun-dried tomatoes
3 cloves garlic ( ok… I used 6 but it may be too much for some )
3 tbspns Flat leafed Parsley finely chopped
1 tblspn Basil finely chopped
4 Thyme sprigs remove stalk keep tiny leaves
Drain olives and place in the cooled boiled water for an hour . Drain the olives well. The reason for this step is to rid the brine from the olives. Otherwise the brine tends to overwhelm the flavour of the Tapenade regardless of the quantity of fresh ingredients.
Lastly, don’t use a Light flavoured olive oil. A robust, richly flavoured oil is best used as it will be a key player in the taste
So, now we are ready.
Add the olive oil and garlic into blender and blitz till garlic is finely chopped.
Add olives into blender and blend for a few seconds at a time. Don’t overblend it’s nice to have some fine pieces of olives in the mix. Remove from blender add the rest of ingredients.
To store, place into a sterilized Jar. Top with olive oil and seal. Keep in the fridge.
Serve with your favourite bread.