Kalamon Olive Tapenade

We’re getting multicultural by doing a Greek twist on this much-loved French, sharp-tasting paste that’s great with bread. But we have to say that we liked how it works with Kalamon olives! This food is typical of Provence and is essentially made of olives, capers, olive oil, parsley and anchovies. It’s a quick process. You can use a blender or if you are feeling really adventurous, go grab your mortar and pestle and pound away at the blend till you get a highly-textured, purplishbrown paste.

We will say that we’ve only previously bought this ready-made. But after tasting it, you kind of want to make a resolution to go completely DIY in the kitchen and make everything from scratch. Because it tastes so amazingly good! And it’s also so fulfilling doing this. But if only we had the time..

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So you can serve this as a canapé on your favourite bread, or as a condiment that jazzes up other components of your meal. Maybe you can add a touch to a feta salad and it would make a perfect meal on a sunny afternoon.

Here the briny capers and anchovies serve as perfect foil to the richly-flavoured Urbangrains Organic Kalamon Olives.oils

Parsley adds splashes of bright flavour. It does take a bit of work to prepare if you are making large quantities (think pitting all the olives). But if have the time to devote to it, it’s a fulfilling exercise as we promised you. Enjoy it!

Recipe can be found here:

http://www.bbc.co.uk/food/recipes/tapenade_11160

Be sure you add enough olive oil to preserve it in the jar!

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