Name: Classic olive tapenade
Cook time: 5 min
Total time: 5 min
Yield: Makes 1
Ingredients: 250 g pitted kalamata olives; 1 crushed clove garlic; 1 tbsp baby capers; 1 cup fresh parsley leaves; 1 tbsp chopped fresh thyme; 2 tsp finely grated lemon rind; 1 tbsp lemon juice; ¼ cup extra virgin olive oil

Classic olive tapenade

This olive tapenade recipe is simple to make and so much better than the shore-bought variety. Pop it on a cheese board or serve simply with toasted pita.

This olive tapenade recipe is simple to make and so much better than the shore-bought variety. Pop it on a cheese board or serve simply with toasted pita.

Ingredients

250 g pitted kalamata olives

1 crushed clove garlic

1 tbsp baby capers

1 cup fresh parsley leaves

1 tbsp chopped fresh thyme

2 tsp finely grated lemon rind

1 tbsp lemon juice

¼ cup extra virgin olive oil

Method

Place pitted kalamata olives, crushed clove garlic, baby capers, fresh parsley leaves, chopped fresh thyme, finely grated lemon rind, lemon juice and ¼ cup extra virgin olive oil in a food processor. Process until very finely chopped. Store, in an airtight container, in the fridge for  up to one week.

Chantal Walsh

Ingredients

Method

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