Prep 5 mins
Cook 0 mins
Here's a simple olive tapenade you can use as a dip at your next party. The UK chef Heston Blumenthal also recommends mixing it into a risotto or pasta dish, or as an accompaniment to meat such as duck or chicken. I find this serves two as a snack.
- 100 g stoned black olives
- 20 fresh basil leaves
- 1 tablespoon extra virgin olive oil
- lemon juice, to taste
- Purée everything together using a blender or hand mixer.
- Serve along with some bread (I like to toast slices of French baguettes) or crackers.
My daughter Adiya (Didi of Cheerio fame) loves to eat cottage cheese and black olive sandwiches (it's an Israeli thing, very popular sandwich here). Unfortunately, she doesn't like the packaged olive and cottage cheese, she likes me to sit there slicing up black olives into rings to mix into her cottage cheese. She likes when I mix in olive spread, but the commercial stuff is so full of preservatives and too salty for her. This olive puree saved the day! Pure and simple, especially if you buy pitted olives. I just spread a layer of this on bread, add cottage cheese and Didi's got her favorite sandwich! Another Dornette likes a litte spread on top of her pizza. I usually triple the recipe and keep it in the fridge, lasts about a week and my kids are happy! Thanks Friedel, this one really saved my life!