Smoked Garlic Olive Tapenade Recipe

I love bread and butter but I fancied something with a bit more flavour. Earlier in the year we went to Lake Garda in Italy and I bought a few vacuum packs of olives. As I had only got round to using one so far I thought it is about time to use up the other one. We had bought some sourdough from our local market so I decided to go for a tapenade. The only issue I had is our olives weren’t pitted so I bought a great gadget which is a cherry and olive de stoner, I am so glad I had this as it still took me ages to de stone them. Was it worth it? Yes it was the olives were beautiful and the other ingredients especially the smoked garlic really made them sing. I put a massive dollop on the bread that I could barely fit in my mouth so I could get as much flavour from them as possible . Yum yum yum!

Ingredients (serves 4)

  • 150g Italian queen green olives, pitted
  • 6 sundried tomatoes, roughly chopped
  • 2 1/2 tbsp drained capers
  • zest and juice of a small lemon or 1/2 a large
  • 1 tbsp fresh oregano leaves, roughly chopped
  • 1 tbsp fresh basil leaves, roughly chopped
  • 2 smoked garlic cloves, peeled and minced
  • 1 tsp chilli flakes
  • 1/2 preserved lemon, roughly chopped (optional)
  • 50ml good olive oil

Directions

  1. Prepare all the ingredients except the oil, adding them to a food processor as you go.
  2. Once everything is prepped turn on the processor on a slow speed and add in the oil. Dont blitz too much as you want the tapenade to have a good texture. Serve with your favourite bread (mine is sourdough). Enjoy.

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