olive tapenade.

One of my favourite things to make when I am all out of ideas is roasted vegetable sandwiches on an artisan bread with goat cheese.
The ingredients are so simple, and each time I make it I find myself almost surprised by the complexity of this seemingly simple flavour combination.
Stone oven bread, olive oil, roasted vegetables and goat cheese. Thats it.
Well almost...
This sandwich would not be complete without the addition of simple olive tapenade.
Here is my favourite way to make it.

Olive Tapenade
you will need:
1 1/4 cup best kalamata olives, pitted
4 anchovies, drained
1/2 clove garlic, chopped
1 1/2 tablespoons capers, drained
2 1/2 tablespoons extra virgin olive oil
1/2 lemon, juiced
sea salt and pepper to taste

In a food processor, blend first four ingredients until mixture is almost smooth.
With processor on low, slowly add 2 tablespoons olive oil until the mixture forms a thick paste.
Transfer the tapenade into a bow and stir in lemon juice.
Season with salt and pepper.
Spoon into sterilized glass jar and add remaining oil over tapenade to cover the surface.
Store in the refrigerator.

Photography: Sturla Bakken
Food and Styling: Tara Ballantyne

1 comment:

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