I love anything to do with olives, from their silky or wrinkly skins to their juicy flesh, the variety in colours and of course the different flavours – olives in the fresh format as well as their oil format is a permanent resident in my kitchen.
My favourite olives are Kalamata olives which are purple/black in colour and has a smooth shiny skin and very smooth in flavour. I enjoy making a tapenade from these olives and enjoying them as an occasional snack with sourdough toast or crackers.
Here’s how to make a batch of this delicious snack.
1 full cup pitted Kalamata olives
1 tbsp truffle oil (I use this for flavour instead of garlic, however if you prefer, you can use 1 small clove of garlic)
1½ tbsp capers
Freshly ground pepper to taste, the more the better
A Handful of fresh parsley
1 stick of fresh thyme
1 tbsp extra virgin olive oil
- Put all the ingredients into a blender and mix until you have a smooth paste
- Empty into a serving dish or container (depending on when you want to enjoy this dish) and serve with some toast (bread of your choice) or crackers
This tapenade will keep fresh in the fridge, in an airtight container for 2 weeks.