Tasty Tapenade

At markets we often get asked whether we sell tapenade. We don’t as we think it is best made fresh - and it is simple to do! See how with this recipe.

Photographs and recipe by Michelle Ranson of perthfoodphotography.com & @localgoodnesswa

Full of flavour, try these tapenade treats.

Tasty Tapenade

 Prep time 10 min    I Cooking time 0 min  I Makes 250g 

Ingredients 

180g Arthur’s Grove Manzanillo Olives

100g Arthur’s Grove Kalamata Olives

1 large clove garlic, finely chopped

1 tsp baby capers

1 heaped tbsp fresh Italian parsley, finely chopped

1 heaped tbsp fresh basil, finely chopped

1 tbsp fresh lemon juice

1 flat tsp fresh lemon zest

¼ cup Arthur’s Grove Kalamata Medley Extra Virgin Olive Oil

1 pinch cracked pepper

¼ flat tsp chilli flakes 

Method  

Carefully pit the olives. (TIP: Place olives in batches on a wooden board and use a flat bottomed ramekin to squash them just enough to release the pits.) Pulse the olives, garlic, capers, herbs, lemon juice and lemon zest in a food processor about 4-5 times or until roughly chopped. Pour in olive oil and pulse several times more until chopped into a chunky dipping consistency. Stir in cracked pepper and chilli flakes.

Serving Suggestion  

Serve tapenade as a snack on crackers or crostini. Also great on pizza bases, in pasta or as a dip on a grazing board.