Olive Tapenade
Rid your mind of the ‘café style’ toasted Turkish bread sandwiches spread with olive tapenade popularised in the noughties and ’90s. This is one of the most undervalued condiments to have in your repertoire, and it’s ready for a comeback. Salty, briny, with a whisper of smoke, its applications are many and varied from a cheese platter to sides and stand-alone meals.
Makes 1 cup (220 g/ 8 oz).
Ingredients 8
1 1⁄2 cups mixed soft herbs, such as flat-leaf parsley, dill, and basil, roughly chopped
155 g pitted kalamata olives
3 cloves smoked garlic
1 tbsp capers
2 anchovies
1⁄2 lemon, zested and juiced
Pinch urfa biber
75 ml olive oil, plus more to cover leftovers
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Method 3
Add the , , , , , , , and to a food processor or blender. Blitz until a paste-like consistency is achieved.
Scrape down the sides and blitz again. If it seems too thick just add extra .
Store in an airtight container with a film of oil to prevent it from drying out in the fridge. This will keep in the fridge for up to 3 months in a tightly sealed jar.
Katrina Meynink's tips
This will keep in the fridge for up to 3 months in a tightly sealed jar.
Keep this vegetarian by omitting the anchovies and replacing them with 1/2 tablespoon nutritional yeast flakes for every anchovy.
