The Chocolate Den e-magazine The Chocolate Den e-mag April/June 2014 | Page 17

OLIVE YOU SUN-DRIED TOMATO TAPENADE
INGREDIENTS
300g of Olive You sun-dried tomatoes, drained (keep 2-3 teaspoons of the oil)
175 g Olive You sliced & pitted black olives
20 g fresh basil leaves
1 teaspoon green peppercorns in brine, rinsed and drained
2 fat cloves of fresh garlic
1 x 50 g Olive You tub of anchovies including the oil
110g Olive You capers, drained and pressed
METHOD
Put everything into a food processor with 2 tablespoons of the tomato oil. Use
the on & off switch alternately until the required tapenade texture is achieved.
Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the
tapenade into a bowl, cover with cling-wrap and chill.
Tip-Allow it to come back to room temperature for about an hour before
serving.