After making a Greek salad the other day, I had a lot of olives left over. Although I like an olive now and again, there was no way that I was going to get through a, basically full, jar. So instead I decided to make olive tapenade with it.
Usually olive tapenade has capers and anchovies in them. Despite having neither of these things, it didn’t stop me from making it. I substituted the sourness of the capers with a splash of red wine vinegar and the saltiness of the anchovies with… salt. To reduce your food waste you sometimes have to think outside of the box, and although this might not taste 100% authentic to the tapenade connoisseurs, it tastes very good to me.
Obviously if you have capers and anchovies then please add them! I would suggest using 1 tbsp of each instead of the red wine vinegar and some of the lemon. However taste your way to what you think is right. Start with the base of olives and oil and then add flavouring as you please.
This would taste really nice with the carrot buns, as well as pizzas, flatbreads, pasta or as part of a dressing. It makes it very easy to make bland cupboards stables into something exciting. A cheese, charcuterie or tapas board would only benefit from having a bit of olive tapenade on it.
I’ve had mine in the fridge for about a week now and it still looks and tastes fine. If you can put the olive tapenade in an airtight jar it’ll last longer. Adding a layer of olive oil on the top of it would also make it last longer, although it might change the taste slightly – so if you’re planning on doing this I’d add less oil to the original mix to compensate for the oil you’ll put on top of it.
150g drained olives (black, green or a mix)
3 tbsp. olive oil
0.5 tbsp. red wine vinegar
0.5 tbsp. lime juice (or lemon if that’s what you have)
Pinch of salt and pepper
Optional: 0.5 tsp. granulated garlic OR half a grated garlic clove
Put all the ingredients together and blend either using a hand mixer or a food processer, and that’s it.