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BLACK OLIVE TAPENADE

Updated: Feb 6


MAKES 4-5 JARS | PREPARATION TIME: 20 MINUTES

This is our friend Anita’s recipe, and it is by far the best tapenade we have ever tasted. She first made it for us many years ago using our family’s olive oil and we have loved it ever since. This is the perfect gift to make for friends.

INGREDIENTS 450g pitted black olives

100g fresh basil with stalks, washed

80g sun-dried tomatoes

45g capers

8 anchovies

6 cloves of garlic, peeled

2-3 tbsp oil from sun-dried tomatoes

½ tsp chilli flakes

½ tsp caster sugar

Sea salt and black pepper

METHOD Place all the ingredients into a food processor and blitz until you reach your preferred consistency. Adjust the seasoning to taste and mix well.

Spoon the tapenade into sterilised jars, leaving some space at the top for an extra drizzle of olive oil before sealing with a lid.

Best stored in a refrigerator, this keeps for up to 2 weeks when sealed.

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