Green olive tapenade
Photo by Tam West
Serve as a zingy condiment with raw vegetables, as a topping for canapes or crostini, or mixed into cheese straw pastry. Add to stuffing, cheesy breadcrumb or sausage roll mixes. Spread under the skin of a chicken to roast, or on top of fresh fish to grill.
|2 cloves||Garlic, use 3 cloves if wished, crushed to a paste with ½ tsp salt|
|200 g||Green olives|
|1 Tbsp||Pickled jalapeno chillies, optional|
|1 large handful||Parsley, roughly chopped|
|1 small handful||Fresh oregano|
|50 ml||Olive oil|
|1||Lemon, zest and juice|
|1 splash||Red wine vinegar|
- Place garlic paste in a food processor with olives, anchovy fillets, capers, pickled jalapenos if using, parsley and oregano. Add olive oil, lemon zest and juice and a splash of red wine vinegar and blitz to combine to a coarse pate. Season with freshly ground black pepper and chill.
More of Warren's olive, caper and anchovy Mediterranean recipes