MAKES 4-5 JARS | PREPARATION TIME: 20 MINUTES
This is our friend Anita’s recipe, and it is by far the best tapenade we have ever tasted. She first made it for us many years ago using our family’s olive oil and we have loved it ever since. This is the perfect gift to make for friends.
INGREDIENTS 450g pitted black olives
100g fresh basil with stalks, washed
80g sun-dried tomatoes
45g capers
8 anchovies
6 cloves of garlic, peeled
2-3 tbsp oil from sun-dried tomatoes
½ tsp chilli flakes
½ tsp caster sugar
Sea salt and black pepper
METHOD Place all the ingredients into a food processor and blitz until you reach your preferred consistency. Adjust the seasoning to taste and mix well.
Spoon the tapenade into sterilised jars, leaving some space at the top for an extra drizzle of olive oil before sealing with a lid.
Best stored in a refrigerator, this keeps for up to 2 weeks when sealed.
Comments