Here I go with another holiday inspired post! Don’t worry I’m sure I’ll get sick of these soon and return to normal service.
One of my favourite things that I brought back from Nice (part 2 of that report is coming soon by the way) was two jars of tapenade. Now I love anchovies, olives and capers and will happily take any opportunity to combine the three in some kind of food. Be that in pasta sauce or on top of pizza. Mushing them all up in a paste to spread on toast? That’s definitely a concept I can get into.
I didn’t bother looking up a recipe for this. It seemed like the kind of thing that I could just do off the cuff and adjust it by taste. All I did was check the ingredients on one of the jars I took back in case there was anything important I was likely to miss and then gave it a go. I’d strongly suggest you do the same and use this is a rough guide only. If you like a sharper flavour, add more capers. If you prefer a fishy tang then chuck in more anchovies. Generally you’re looking at the olives making up the bulk of the ingredients with just a small handful of the rest.
As I was making the tapenade from scratch it was a good excuse to do another batch of bread. I’m really getting into bread baking at the moment so expect some more posts about that in the next few months! It’s amazing how something so basic can be so satisfying.
The tapenade tasted great on the fresh, still warm bread. I added some rosemary in for the simple reason that I love rosemary and it goes well with the olives. Again I encourage you to do the same, fiddle with things and if you like a certain flavour try adding it in. There’s quite a large variety of styles when it comes to tapenade. Some are smooth, some are rough, some have herbs and some don’t. Try a few and see what you like.
Amounts shown are a rough guide only
A few handfuls of pitted black olives
Small handful of capers (about a tablespoon)
Leaves from a sprig of rosemary
2 or 3 anchovy fillets
Place the olives, capers, rosemary and anchovies into a food processor and whizz it all up.
Drizzle in a tablespoon or so of olive oil and a pinch of salt and whizz it up some more until it’s formed a paste.
Check the flavour and if it needs more olives or capers then add some more and whizz it up again.