Olives, in their most versatile form
Polarising? Maybe. Delicious? Of-course. Olives are an acquired taste for some; but for those of us who indulge, often the struggle is finding a solution to eating the whole jar once it’s opened.
Tapenade often comes in a smooth, almost puréed, spread – however keeping your chop coarser opens the door to many more applications. Dollop it onto some warm sourdough, a classic; or add a spoonful on some seared Murray Cod, a favourite on the occasions it graces the menu at Zin.
It’s a bit like a ‘choose your own adventure’, you can make it up as you go depending on how you feel on the day and what you’ve got in your fridge. Find our rough guide following, ready for you to make it your own.
Ingredients
- 500g pitted black olives, drained
- 100mls extra virgin olive oil
- 1 small red onion
- 1 red chilli (deseeded if you wish)
- 3 or 4 cloves of garlic (roast in olive oil first if you like it mild)
- A handful of parsley leaves
- Juice and zest of one lemon
- 1 tbsp capers
- One generous teaspoon of coarsely ground black pepper
- 1 roast red capsicum, peeled and deseeded (optional)
Method
I prefer it with some texture remaining rather than overly refined, but up to you.
A few anchovies can also make a lovely addition.
Image: Seared Murray Cod, New Potato Salad, Rocket and Black Olive Tapenade – featured at The Zin House during February.
