Delicious Kalamata olives and fragrant rosemary combine to make this deliciously simple tapenade recipe. With only five ingredients and made in under ten minutes it is perfect for whenever you need a delicious olive-y hit!
Tapenade has so many uses, we love to toss it through fresh pasta topped with roasted tomatoes and feta, served on a dip platter alongside homemade hummus and pita bread, as a topping on baked potatoes or stirred through a simple risotto. This tapenade will keep for at least a week in the fridge, just add a layer of olive oil on top and store in an airtight jar or container.
If you prefer to watch us make this recipe on YouTube click here.
220 grams of kalamata olives, pitted
2 tablespoons of green baby capers
Juice of half a lemon
2 tablespoons of olive oil
1 sprig of fresh rosemary
Sea salt & black pepper
To make, add all ingredients to a food processor or blender, season with a little salt and pepper and gently pulse until a rustic paste has formed.
Serve topped on fresh bread with goats cheese, a drizzle of olive oil and a squeeze of lemon. Enjoy!
Watch us make this recipe here!