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.
6 thoughts on “Homemade tapenade on freshly baked bread”
Aw this came a bit late for me. I got into trouble for not making my own tapenade for an antipasto meal this weekend!!!
Wow that was a quick comment Lou! Sorry it’s a bit late for you, I actually made it a while ago but have only just got round to typing it up.
Too much else going on right now to keep on top of these posts!
Planning for your wedding?
Yes! Amongst other things. There’s also golf, running, the Stonehaven Folk Festival was last weekend plus I should actually spend some time with my fiancee occasionally. Hasn’t left much time for writing about food…
But I’m still cooking. I’m sure once the nights draw in and things calm down I’ll have time to get more posts done. As long as I can keep it ticking over with one or two a week in the meantime I’m happy.
How are you settling in to Westhill?
looks delicious, keep the holiday mood going if it’s going to produce tasty treats like this.
I recently started making homemade tapenade too. I just throw things in the food processor, taste and adjust if necessary and it’s just so delicious and easy. I love it that you made your own bread to eat with it.