Olive Tapenade

03/06/2013

This is so moreish and I know such a variety of ways to use it. All the times we made this in a cooking class, everyone enjoyed it.

Try some spread on fresh bread with a soft cheese, or toasted bread, brushed with olive oil. It can be spread on a pizza base
and topped with creamy, fresh ricotta or mozzarella and your favourite ham or salami. Stir fry a spoon full of olive tapenade with
a spoon full of basil pesto and or fresh tomatoes to make a quick and easy pasta sauce!

2 cups pitted olives
1/2 cup extra virgin olive oil
1/2 cup fresh parsley
1/2 cup fresh mint
1/2 teaspoon chilli (optional)
1 teaspoon paprika (hot or mild)
1 teaspoon coriander powder
1 tablespoon minced garlic
1 lemon zest
6 anchovy fillets (optional)

Blend all the ingredients in a food processor to make a creamy paste.

Store in a jar and top with extra olive oil to keep longer.

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