Sundried tomato, olive & caper tapenade recipe
Ingredients
Makes 1 jar
- 10 sundried tomatoes
- 22 pitted black olives
- 3 teaspoons capers, drained and rinsed
- 3 tablespoons sundried tomato oil
- Salt
- 1/6 lemon
- 2 large handfuls of fresh oregano
You will need a food processor.
Timings
Prep time: 3 minutes
Cooking time: 0 minutes
Total time: 3 minutes
Sundried tomato, olive & caper tapenade recipe
An effective kitchen should have fun bits and bobs to hand. It means that there is a little jar of ‘something’ for when you don’t really feel like cooking, but you still want to eat healthfully and cook from scratch. So versatile, a jar of tapenade like this can be used to stir through pasta with sauteed courgettes for a quick sauce, used to stuff chicken breasts and wrap then wrap them in pancetta (see recipe), or to simply have as a snack with a cracker and cheese.
Method
Place all of the ingredients in to the food processor and blitz to a coarse paste.
Taste for seasoning and adjust the salt, pepper or lemon juice to your liking. If you are looking to store the jar in the fridge, cover with a little more sundried tomato oil, rapeseed oil or olive oil.
DOWNLOAD OR PRINT RECIPE HERE.
You can of course buy tapenade in a jar or over the deli counter. But where’s the fun in that when making it yourself will save you a small fortune so you can be guilt-free tucking in whenever you fancy.”
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