Black olive and bokkom tapenade

Name: Black olive and bokkom tapenade
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Cuisine: Condiments
Ingredients: a bowl olives blacked, pitted; 2 bokkoms marinated in olive oil and lemon juice; 3 garlic cloves, peeled and crushed; 1 capers; 1 fresh rosemary sprig; 1 fresh parsley; 1 fresh lemon thyme sprig; salt just a pinch; freshly ground black pepper; lemon

6 servings Prep: 5 mins, Cooking: 5 mins

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A match made in Mediterranian heaven.

By Food24 August 11 2010

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Ingredients (10)

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

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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.

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