Ten Minute Tapenade

Wednesday, 18 June 2014


Go out to dinner with me and suggest the mezze board and we'll be best friends, for sure. As long as you don't hog the olives (in an ideal world you wouldn't like the olives - all the more for me) we'll get along like a house on fire. Laughs and anecdotes shared over flatbreads, pittas and the occasional fingerful of whatever treats make their way to the table, we'd work our way through the mezze board (and perhaps a bottle of white...? Say yes to that and we'd be pals forever). It would be one of the best long lazy dinners of the summer and we'd even forget to instagram - it would be that good. And that's exactly what I want to give you, friend. Sadly we can't all hang out and chow down on the worlds biggest mezze platter (but how amazing would that be?!) we can make this awesome Ten Minute Tapenade together. It's summery, it's fresh and it's just waiting to make you a load of summer friends and memories.
For those who are unfamiliar with tapenade, it's a mix of olives, capers, anchovies and olive oil. Full of big flavours, this tasty little dip is from the south of France and is the perfect dip to have in your repertoire this summer. And why's it called Ten Minute Tapenade? Well simple - it takes about ten minutes to throw together. All the more time to soak up the rays. Make sure to toast a pitta or two to serve with and maybe go all out with a board of sun-dried tomatoes and hummus too - you can't go wrong with a board of mezze goodness. You're going to love this dip - speedy and full of flavour, it's a winner.

But let's stop chatting and get to dippin'!

For Ten Minute Tapenade you will need (makes 1 bowl):

3 tbsp capers
1 large garlic clove
1 lemon
6 anchovy fillets
250g pitted black olives
handful fresh parsley
3 tbsp olive oil
salt and pepper

Begin by prepping your ingredients. Drain your capers, olives and anchovies, crush your garlic clove and juice the lemon. 


Then grab a blender or food processor and chuck in the capers, anchovies, lemon juice and garlic first. Blend! If you're using a blender rather than a food processor you will need to make sure to scrap down the sides as you go, making sure there are no super chunky bits in your tapenade. 


Add in the olives and parsley. I like to chop my parsley up before adding it to give my blender a helping hand, but this isn't compulsory. Add in the olive oil and blend once more.


Keep blitzing until you're happy with the consistency then season to taste. You can serve it as rough as this or go super smooth. Whatever floats your boat. 


Spoon into a serving bowl.


Sprinkle with chopped spring onions if presentation is your thing and you're good to go!

Whip up a hummus if you've got the patience to stay inside that long and then head out with a platter full of goodness. I guarantee everyone will love you.

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