Black olive and bokkom tapenade
|a bowl||olives — blacked, pitted|
|2||bokkoms — marinated in olive oil and lemon juice|
|3||garlic — cloves, peeled and crushed|
|1||fresh rosemary — sprig|
|1||fresh lemon thyme — sprig|
|salt — just a pinch|
|freshly ground black pepper|
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.
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