Side Italian

Olive tapenade

Name: Olive tapenade (spread) recipe
Yield: 4 cups
Cuisine: /italian
Ingredients: 1500.00 ml soft herbs (we used dill, basil and flat-leaf parsley); 600g olive; 12 cloves smoked garlic; 65g capers; 8 anchovies; Juice and zest of 2 large unwaxed lemons; 20.00 ml urfa biber (dried Turkish chilli, from spice specialists) or red chilli flakes; 300ml extra virgin olive oil, plus more to cover

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4 cups

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by Katrina Meynink

CHEF

May 31, 2023

“Salty, briny, with a whisper of smoke, its applications are many – from a cheese platter to sides and stand-alone meals. Keep this vegetarian by replacing anchovies with 4 tbs nutritional yeast flakes.”

6 cups soft herbs (we used dill, basil and flat-leaf parsley)
4 cups (600g) pitted kalamata olives
12 cloves smoked garlic
1/3 cup (65g) capers
8 anchovies
Juice and zest of 2 large unwaxed lemons
1 tbs urfa biber (dried Turkish chilli, from spice specialists) or red chilli flakes
300ml extra virgin olive oil, plus more to cover

Method

1.

Add all ingredients to a blender and blitz until a paste-like consistency is achieved. Scrape down the sides and blitz again. If it seems too thick, just add extra olive oil. Store in an airtight container in the fridge with a film of oil on top to prevent it from drying out. This will keep for up to 3 months in a tightly sealed jar.

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