Tapenade is most definitely up there as one of my all-time, flavour-packed, food-of-the-gods, favourite morsels. A celebration of one ingredient: delicious, juicy, salty olives.
And this celebration should be a simple one – of flavour and process.
So if you’re a fan of this punchy, salty snack, but have never made it yourself, I think you’re going to love this recipe for 3-Ingredient Kalamata Tapenade!
When you realise how easy it is to make (just like learning the secret to making a delicious Baba Ghanoush), you’ll never again reach for that pre-made jar.
Did you know that shop-bought tapenade often contains anchovies (and quite often preservatives too)? So if you’re a vegetarian or vegan, this recipe is a fantastic addition to your stash of home made, whole food, go-to savoury snacks.
Here are 5 more reasons why you’ll want to make it right away:
- you only need three, easy-to-find ingredients;
- it takes less than 5 minutes to make;
- it will keep in the fridge for a couple of weeks (if you allow it to);
- it’s super versatile; and
- you’ll feel so pleased with yourself that you’ve got a gorgeous jar of home-made tapenade in the fridge, ready to go for any number of creations!
As you might have guessed from some of my previous recipes I am quite the Graecophile: in literature, history, under a July sun, and, of course on my plate. Tomatoes and lemons feature often, as do deliciously melting roasted aubergines.
I don’t know about you, but food for me is absolutely tied up with memory. The smell and taste of something can bring to the fore the clearest picture of a moment in time. And I can pinpoint, exactly, the moment when my taste for tapenade really got going…
Sitting on a balcony or in a scent-filled garden with a nice cold glass of rosé and some salty snacks is one of my favourite activities after a day of swimming, reading and gazing at tree-topped coastlines for what seems an eternity. These salty snacks would often comprise an array of cheese; but once vegan, I had to look elsewhere. Thank you, wonderful tapenade.
It is the taste that takes me straight to the Aegean.
And tapenade really is so versatile! It can be enjoyed as a:
- sandwich filling; and
- they key ingredient to my next recipe, which is hopefully something you’ll be wanting for your next weekend brunch!
But until that time, I’m going to share with you just how amazingly simple it is to make this 3-Ingredient Kalamata Tapenade, right on time for the picnic season.
- 200g pitted kalamata olives
- Juice of ½ lemon (preferably organic)
- 2 tsp good olive oil
- Place all of the ingredients, making sure there are no olive stones remaining, into a food processor.
- Blitz until you have a fairly smooth consistency, although not so much that it resembles a puree. You want it to have some texture and thickness.
- Store in a sterilised jar in the fridge, for up to two weeks.
To sterilise a jar, rinse with boiling water and leave to air dry, or to dry in a warm oven.