Serves: Makes about 270g
There are some fairly decent ready-made jars of tapenade (olive paste from Provence), but homemade is still the best. However-and this is very important- a good tapenade depends on the quality of the olives you choose. Rubbery pale olives will not give you the best flavoured paste. Black is my preferred colour and I like the smaller, wrinkly, olives. I buy giant tubs from Costco (I must rave about Costco at some point) and make large quantities of tapenade to spread over toast, stir into soups or make the palmiers to serve with drinks.
- 190g pitted black olives
- 30g capers in vinegar, drained
- 6 anchovies in oil, drained
- 5 sprigs thyme, leaves only
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped flat-leaf parsley
- Place all the ingredients in a food processor and blend to a paste. Scrape into a bowl and chill. It will keep in the fridge for about 1 week.