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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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