Christmas Cooking – Homemade Tapenade Recipe

200g / 7.5oz green pitted olives

1 clove of minced garlic

4 tbsp olive oil

3 tbsp of drained capers

1 tbsp dried basil

salt and pepper

Tapenade Recipe

If I could describe my favourite times in the kitchen it’s when I attempt to make something that I had always thought of as too difficult or I had avoided in some way and it actually turns out OK. I prefer this experience much more than when I’m making something that I’ve made a million times before and I can just phone it in. Now the funny thing is that more often than not the ‘thing’ that I have always wanted to have a go at but have been too chicken to try is very, very easy. And I end up, when the ‘thing’ is completed, saying out loud and usually to myself “Was that it? Jeez, if I’d have known we’d have been eating that seven days a week instead of Bangers & Mash!!”

Tapenade I wanted to conquer for two reasons -

I like eating it.
It is brill (did I just type that word) for serving when you have guests over and seeing as Christmas is approaching it’s a good one to have under your belt. It’s tasty and fast and I only know this because I can now make it and make it gooooodd. It’s so good that I’ve only just about stopped short of spreading it all over Robert the Husband and that’s because he didn’t want to go to work smelling of olives, garlic and capers. I told him to be thankful that my recipe didn’t include anchovies.

Here’s how you make it using the ingredients found in the red info box to the right of this article. You’ll find a weight conversion chart here!

Place all of the ingredients in a processor and whiz for a few seconds until it has been blended but NOT pureed.
Serve with biscuits, crackers and bread sticks.
This amount will fill approximately two small serving bowls, one for each end of the table or two corners of the room.

Told ya!

HOW SMUG AM I??????

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Cherry Menlove

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