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Sicilian tapenade (Italian spread)

Name: Sicilian tapenade (Italian spread) recipe
Yield: 6 cups
Cuisine: /italian
Ingredients: 110g jar capers in brine, drained; 675g drained, pitted Sicilian green olives in brine (we used 6 x 230g jars); Finely grated zest of 2 large oranges; Large pinch of dried chilli flakes; 160g almond; 2 tsp fennel seeds; 1 bunch flat-leaf parsley, leaves picked; 1 bunch basil, leaves picked; 750ml olive oil

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6 cups

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by Tracey Pattison

Delicious Team

May 02, 2023

Similar to its distant cousin pesto, tapenades lean more towards rich and salty flavours.

110g jar capers in brine, drained
675g drained, pitted Sicilian green olives in brine (we used 6 x 230g jars)
Finely grated zest of 2 large oranges
Large pinch of dried chilli flakes
1 cup (160g) whole natural almonds
2 tsp fennel seeds
1 bunch flat-leaf parsley, leaves picked
1 bunch basil, leaves picked
3 cups (750ml) extra virgin olive oil, plus extra for sealing

Method

1.

Place all ingredients in a large food processor. Whiz until smooth. Season with salt flakes and freshly ground black pepper.
2.

Divide tapenade among 4 sterilised 1 1/2-cup (375ml), wide-mouthed glass jars with flip tops and rubber seals, firmly packing tapenade down into jars. Tap jars on a work surface and run a clean knife around the inside to remove any air bubbles, then pour over enough extra oil to completely cover the tapenade. Wipe the rim of jars with paper towel and seal.
3.

Chill for 1 week before opening, then store chilled and topped up with extra olive oil to always make sure tapenade is covered, for up to 3 weeks.