This tapenade has to be one of the easiest recipes I have ever put up on this website! Jarred ingredients like sun-dried tomatoes and olives are great as they keep for ages without going off.
My boyfriend is addicted to black olives. He eats then out of the jar like they're sweeties. We also love sun-dried tomatoes in this house. They are great in pasta sauces, salads and sandwiches.
Olives and sun-dried tomatoes offer lovely strong salty flavours, which is a great alternative to cheese. I do use parmesan in this recipe because it adds a depth of flavour and bulky texture, but if you'd prefer to leave it out it's going to still taste as good (see Flexi Tweaks). It will store in the fridge for a few days in an airtight container with a thin layer of oil on top.
Makes 4 portions
30g Sun-dried Tomatoes in oil from a jar
2 tbsp of oil from the Sun-dried Tomatoes
40g of pitted Black Olives in brine or oil
7ml fresh lemon juice, pips removed
5g Parmesan, finely grated (optional)
1 tsp of warm water
Serve on good quality bread or toast and top with avocado, pine nuts and chilli flakes
Simply blitz all the ingredients together in a small blender. You may need to do this a couple of times by scraping the ingredients from the inside towards the blades. You should be left with a corse, pesto-like consistency.
Do the taste test and add a little more warm water if it's not going around the blender easily and needs loosening. Be careful with the lemon juice and garlic as they can easily overpower all the other ingredients. Adding more oil will dilute these flavours and make a more silky texture.
Go Vegan - Use a tbsp of Nutritional Yeast instead of the parmesan for a vegetarian/vegan variation.