Putting this black olive tapenade recipe together has completely made me long for never ending summer days. This is the kind of food that deserves to be enjoyed sitting in the sunshine with a large glass of wine. Sadly it’ll be a good few months before that becomes a reality!
If you follow me on facebook or instagram you might have seen me sharing a quick snap of my photograpy setup for this post. My food photography is something that I’m constantly striving to get better at so the rare times it all comes together nicely make me incredibly happy! Anyway, enough rambling about that!
I know I say this about a whole load of my recipes but this black olive tapenade *honestly* is super easy: 6 ingredients, 5 minutes and no cooking involved. You can even make it without a processor if you don’t have one. I actually prefer a more rustic style tapenade that hasn’t been blended too much. I find you can make out each of the individual elements just enough to get that perfect taste sensation of sharp + salty. Yes, I did just use the phrase ‘taste sensation’. Sue me.
- 200g black olives
- 4 tbsp capers
- 3 anchovy fillets
- 1 tsp lemon juice
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- Roughly chop the anchovies and add to the bowl of a food processor with all other ingredients. Pulse until you have a rough paste.
- If you don't have a processor, finely chop all the ingredients and mix for a more rustic tapenade.