It has become fashionable to bemoan convenience food such as pitted olives. But in my view, most people’s lives are far too busy to pit hundreds of olives. So when I make tapenade I use a can or jar of stoned black olives in brine. I’m sorry if that offends, but honestly, it still tastes good!
Ingredients:
Can or jar of pitted black olives in brine
Handful of ‘decent’ Kalamata olives
Flat leave parsley
Extra virgin olive oil
Pepper
Garlic (optional)
Drain the pitted olives, and then soak in cold water for 30 minutes or longer if you have time. This will help remove the salty taste from the brine. Meanwhile, pit a handful, say 12-15 of decent Kalamata olives which will add depth. Chop a few sprigs of flat leave parsley. If you like garlic, crush a third to a half of a clove using a bit of salt and the tip of a knife. Now back to the pitted olives. Drain them, and then dry on kitchen towel to remove all excess moisture. Put both types of olive, the parsley and garlic in a food processor. Add a few grinds of black pepper- salt shouldn’t be necessary. Then add a good glug of olive oil - I often use a mix of extra virgin and the oil left over from the ‘decent’ olives that come in olive oil. Blitz briefly, then check for consistency. If necessary, add more olive oil to make a paste. You can make this as rough or fine as you like - I prefer it somewhere in the middle. Serve with warm pitta bread or with mixed antipasto. If I have left over tapenade, I often use it as a base for a fresh pasta sauce with fresh, chopped tomatoes and lots of herbs.
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