Sundried tomato and green olive tapenade

Sundried tomato and green olive tapenade

By
From
Rustic
Makes
600 g

While this is great as a dip or simply spread on toast, we make this tapenade for our sandwiches. Spread thickly between slices of sea salt focaccia, topped with barrel-aged feta, then, toasted under the grill, it makes a tasty vegetarian treat.

Ingredients

Quantity Ingredient
250g pitted green greek olives
150g sundried tomatoes
1 teaspoon sea salt
1/2 teaspoon dried mint
1/2 teaspoon dried basil
200ml olive oil, plus extra for the top

Method

  1. Blend all of the ingredients together in a food processor until almost smooth; you want the tapenade to retain a bit of texture. Transfer to a clean sterilised well-sealed jar and top with 5 mm of olive oil. Leave for 2 days before serving. This will keep in the fridge for up to 2 weeks.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again