Black Olive Tapenade

Tapenade has three main ingredients: olives, anchovies and capers, crushed together to form a delicious savoury paste which adds a burst of flavour and interest to many dishes.  Spread it on biscuits, toasts, crostinis, flatbread and pizzas.  Add a dollop of it to your favourite bowl of soup, pasta and hummus dip.  Use it to garnish vegetables, grilled fish and meat.  Mix it with mayonnaise or yoghurt to create a special dressing.  And be tempted with my very special Pasta Puttanesca featuring the paste.  Tapenade is so versatile and fun to play with, especially when you have made it yourself.  You need some pitted black olives in brine from the shops or you can use olives you have cured yourself.   

Makes 1 cup

INGREDIENTS

• 1 cup pitted black olives in brine, drained and rinsed
• 4-5 anchovies in oil, drained on paper towels
• 1 tablespoon capers, drained
• 1-2 garlic cloves, roughly chopped
• ¼ cup extra virgin olive oil

METHOD

1. Wash 1 medium-size heat-proof glass jar and lid with hot soapy water.  Rinse well with hot water.  Sterilise by placing it onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used.
2. If you are using olives you have cured yourself and need to pit them, place olives on a flat surface and firmly press down with the bottom of a glass jar to break open their flesh, then coax the pits out with your fingers.  Always check that there are no pits left in the olives before proceeding to Step 2.
3. Place the olives, anchovies, capers and garlic in the bowl of a food processor and process until the ingredients are finely chopped.  
4. Add the oil and blitz for a few seconds to combine until it resembles a paste. 
5. Transfer to the prepared jar and pour extra olive oil on top to help preserve the tapenade.  Seal with a lid.  Label and date.  Store in the refrigerator and use within a few weeks.