Wednesday 20 November 2013

Olive Tapenade

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Olive Tapenade. What is a tapenade you may ask? It is a French and Italian dip which can be pureed or finely chopped, and then spread on bread for a quick snack. This recipe uses olives as the main ingredient, so if you're an olive fan - you're in for a treat!

A Simple List of Ingredients:

1. Green Pitted Olives
2. Black Pepper
3. Olive Oil
4. Fresh Parsley
5. Garlic
6. A Lemon

Bismillah, let's begin!

So, first, I placed sixteen ounces (453 grams) of pitted green olives into the bowl of the food processor. You could use all green olives or all black, or a mixture of both.

Next, I threw in two peeled garlic cloves.

Next, I added a small bunch of roughly chopped fresh parsley, stalks and all.

Then, I squeezed in the juice of one lemon.

Then, I seasoned it well with freshly cracked black pepper. There wasn't much need to add salt since the olives were naturally salty.

Next, it was time for blending. I blended it for a few seconds until a coarse paste had been formed. 

Finally, I blended it again for a few seconds, whilst pouring in a few tablespoons of olive oil through the opening on the lid. 

And, just like that, my olive tapenade was ready! I served it spread on crusty bread and it was delicious. It kept really well in the fridge for a few weeks too.


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