We are lucky enough to have an olive tree in our garden, which is prolific every season. I get out there and pick them, it is like finding treasure as you move a branch and uncover a whole new bunch of beautiful fruit. The aftermath, cutting and brining is a bit of a fiddle, but when add them to jars packed with flavourful herbs, garlic, chilli, it becomes very worth it. Within a couple of weeks, we have enough olives to last us until next year and they taste way better than the bought variety.
This recipe is an homage to our olives of this year. They are gorgeous!
Then there are the health benefits of eating olives and olive oil of course.
Olives are rich in antioxidants, with health benefits ranging from fighting inflammation to reducing microorganism growth.
One study showed that eating the pulpy residue from olives significantly increased blood levels of glutathione, one of the most powerful antioxidants in your body. So...here is that pulpy residue, with a flavour punch to make it a little more exciting.
Try using it as a straight up dip with crudites, or on a grazing table, but then also try slathering your tapenade over any of the following;
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- 200 Grams kalamata olives, pitted
- 3-4 sun dried tomatoes
- 1 Handful basil parsley or other fresh herb of choice
- 2-3 Anchovies (tinned in oil)
- 1 cloves garlic
- OR 2 Confit Garlic cloves Recipe
- 1 lemons finely grated zest and juice
- 1 Tablespoon Capers
- 4 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch dried red chilli flakes
Place all ingredients into the Thermomix bowl and blend 20 sec/speed 6. Taste and add salt if needed.
Store in an airtight container in the fridge until use.