Black olive and bokkom tapenade

A match made in Mediterranian heaven.
 
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Recipe from: 11 August 2010
Preparation time: 5 mins
Cooking time: 5 mins
 
 

Ingredients

 
  • a bowl
    black olives, stones removed
  • 2
    Tbs
    bokkom shreds marinated in olive oil and lemon juice
  • 3
    garlic cloves, peeled and crushed
  • 1
    Tbs
    capers
  • 1
    sprig rosemary
  • 1
    sprig parsley
  • 1
    sprig lemon thyme
  • pinch of salt
  • black pepper
  • olive oil
  • fresh lemon
Servings: Change Serving
 
 

Method

 
Roughly blend the olives, garlic, bokkoms and herbs in a food processor, using the ‘pulse’ function.
If you don’t have a food processor, use a sharp chef’s knife to finely chop all the ingredients.
Aim for a spreadable paste, without mashing it up too much.
Taste for salt (seems superfluous, but trust me - the olive bitterness can be overpowering sometimes), black pepper and lemon juice.

For more of Sardines on Toast's recipes click here.
 

 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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