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Recipe

Olive, sundried tomato and herb tapenade

This tapenade makes a delicious topping for crostini with a sprinkle of goat’s feta or a slice of fresh mozzarella and a leaf of fresh basil. Bon appétit!

By Tracey Sunderland
  • 25 mins preparation
  • Serves 10 - 12, Makes 1 cup
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Ingredients

  • 1 cup olives
  • 1/2 cup sundried tomatoes
  • 1/4 tsp salt (omit if olives are salty)
  • 1/4 tsp freshly ground pepper
  • 1 small clove garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 cup chopped chives
  • 1/2 cup basil leaves, torn
  • 1 tbsp tarragon leaves (parsley, oregano or marjoram are also good)
To serve
  • Freshly sliced bread or crackers** (choose gluten-free options if eating gluten free)
  • Goat's cheese, cheddar or blue cheese (or nut cheese if eating dairy free)

Method

  • 1
    Using very clean hands, remove olive pips by squashing olives between your fingers until the stone pops out. Measure about ¾ cup pitted olives into a high-speed blender.
  • 2
    Add sundried tomatoes, salt, pepper, garlic and thyme, plus 1 Tbsp of olive oil. Pulse a few times until well chopped and mixture holds together.
  • 3
    Add lemon juice to the tapenade and another 1Tbsp olive oil. Blitz a couple more times until the mixture reaches your desired texture.
  • 4
    Scoop most of the tapenade into a bowl, leaving a few tablespoons in the base of the blender. Add chives, basil and tarragon to blender and blitz a couple of times to chop herbs.
  • 5
    Scrape out blender bowl, add herb paste to the other bowl of tapenade and stir through. Taste for flavour, adding more salt and pepper if needed. Serve with crackers or freshly sliced artisanal bread and a wedge of cheese for a light evening snack or lunch.

Notes

**Check label if eating dairy free. Replace lemon juice with red or white vinegar or fruit vinegar for a bit of extra flavour. If you don't need a whole cup of tapenade, put the rest in a small jar, top with olive oil and put the lid on. It will keep in the fridge for 1-2 weeks.

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