- 23 Gram Black pitted Calamata olives
- 90 Gram Capers
- 2 Tsp Freshly squeezed lemon juice
- 2 Cloves Roasted Garlic
- 2 Sprigs Fresh rosemary
- 2 Pinch Fresh cracked black pepper
- Extra virgin olive oil
Anchovies and Pine nuts (optional)
- Place all ingredients in a food processor.
- Add a little of the olive oil at the beginning just so that there is enough for it to chop freely.
- Turn on the processor on a slow speed at first just to get it started and then turn up the speed to chop up all the ingredients once the mixture has started moving.
- Add more olive oil until you get the desired consistency.
- The Tapenade should be finely chopped, but not entirely smooth.
- Take off the lid and use a soft plastic spatula to scrape off the mixture round the inside edge of the processor to ensure that all the mixture has been incorporated and chopped evenly.
- Turn the processor back on until finely chopped to the desired consistency.
- Add the cracked black pepper and salt to taste.
The olives should be of the oil cured variety as they have the most aromatic flavour, the olives and capers should be drained properly to get as much liquid off them as possible before processing. The rosemary leaves can be taken from the stem by pulling them backwards with your hand drawing your fingers slowly down the stem of the plant. The leaves will end up sitting between your fingers and can be easily added to the mixture before being chopped. Do not add the salt until the very end as sometimes there will be enough salt already mixed together with the oil cured ingredients to fully season the Tapenade. Always remember that you can keep adding salt slowly until there is enough inside, but once inside you can not remove it. So if you add too much salt the dish will be ruined. Please enjoy this recipe which is donated by my close friend, Chef Kasdi.