What is not to love about Black Olive Tapenade? Olive growing countries around the Meditereanean all have their own version. We discovered this Greek version on a recent trip to Messinia, located in the southwest Peloponnese. The area has been ideal for olive cultivation due to its climate, since ancient times. We visited Huile de Vee’s olive groves which are located in the village of Filiatra. A small town off the Gulf of Kyparissia. A truly magnificent area to explore.
In Filiatra, over lunch the Olive Farmers Wife produced this wonderful home made tapenade. I love using this piquant sauce. The paste of olives, capers and anchovies are delicious swirled through pasta or topping a bruschetta. This is a great alternative to pesto and gluten free too. To add an extra tang to soups and pasta sauces just pop in a good teaspoon of Black Olive Tapenade. As a condiment this also works brilliantly with cold meats.
Black Olive Tapenade
- 290g jar of pitted kalamata black olives (160g drained weight)
- 1 tbsp capers
- 2 anchovy fillets
- 50ml olive oil
- 1 tsp red wine vinegar
- sprig fresh thyme (leaves only) (optional)
Blitz all the ingredients except the thyme in a small food processor.
Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves.
Keeps in the fridge for 3 days. ( Mason Jar is perfect)
Black Olive Tapenade is traditionally made in a pestle and mortar. I think you get equally good results using the pulse function on a food processor, though the process is rather less satisfying for your inner peasant.