I use to hate olives but they have been growing on me over the last couple of years. The catalyst for this revolution was trying *good quality* marinated olives one day. Like so many food items, you get what you pay for and I tell you..olives aint olives. So if you make this, do yourself a favour and buy good olives, from a good deli and/or marinate some and then and only then…. make a tapenade.
YOU NEED
2 cups of pitted olives, drained (I used Kalamata olives)
4 tablespoons of capers, *well* drained
6 tablespoons of olive oil (I use cold pressed olive oil)
2 large cloves garlic, peeled and minced
3- 4 tablespoons freshly squeezed lemon juice
1 bunch of fresh basil leaves, washed well and drained
YOU DO
Roughly chop the basil leaves.
Blend all the ingredients except the basil. Blend it to me as chunky or smooth as you like it.
Stir the basil through.
Serve as a dip, spread on your favourite bread, use in sandwiches or toss through pasta.
Yields: 1.5 cups of dip
Time: Takes 5 minutes
Freeze: Not suitable
