How To Prepare The Olive Tapenade - Second Part
 
 
Olive tapenade can be made with different kinds of olives, either black or green, and flavoured with a variety of the other ingredients that you like best. I have used the olives known as “moraiole”, after having previously cured them. (read here). The tapenade can be used in several ways, the easiest of which is on a warm slice of bread. I also like to use it as a souce for the pasta or spread on the pizza instead of the tomato sauce.
Ingredients
*Quantities vary according to the amount of olives. I have used about ½ kg of pitted olives to make about 4-5 medium size jars of tapenade.
  • Black olives (of your choice)
  • Extra-virgin olive oil
  • Fine salt
Additional Ingredients Of Your Choice For Flavouring:
*Quantities can vary according to your taste. I have abounded with parsley and capers, but be careful not to used too much garlic and anchiovies, as they might overshadow the taste of the olives.
  • Parsley
  • Garlic
  • Capers
  • Organic orange peel
  • Fennel seeds to guarnish
*I have mixed the ingredients as follows:
  • parsley + garlic + capers
  • parsley + garlic + capers + anchiovies
  • parsley + garlic + orange peel
Instructions
  1. Mix together the pitted and well drained olives with the ingredients of your choice and the extra-virgin olive oil (a quarter of the amount used for each jar) and a good pinch of salt.
  2. Blend with a food processor until you have a creamy smooth paste.
  3. Fill the jars (previuosly washed and dried) with the tapenade, making sure you cover the tapenade with the rest of the olive oil.
  4. Optional: add some orange peel to the top of the oil if your ingredient mixure requires it, or add some fennel seeds.
  5. Close the lid well and keep it in the fridge. It can keep for up to15 days.
Recipe by The Freaky Table at http://www.zairazarotti.com/a-tale-of-olive-and-love-for-the-land-pt-2/