Olive me!

Sometimes, the simplest ingredients can turn into the best meals or in our case, a tasty starter. Tapenade is one of the easiest things to make and it’s perfect for an evening in when no one wants to do the dishes. You can also dress it up (or not…) for guests. All you need are olives and a few other staple ingredients.

Capers and anchovies are commonly found in tapenade, but I like to switch them up for basil or sundried tomatoes.

Here’s my basic variation:

  • 1 to 1-1/2 cups black olives (about 27), pitted –¬†green ones can also be used if you prefer them
  • 1 bunch fresh basil (about 13 leaves)
  • zest of 1/2 lemon
  • juice of 1/2 lemon, to taste
  • 6 slices sundried tomato, roughly chopped (optional)
  • 2 to 3 tablespoons olive oil, to taste
  • ground black pepper

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