Black Olive Tapenade

Clearly the better the olive the nicer your tapenade will be.  Saying that though, even the cheap tinned olives come out nice when you give it the tapenade treatment. I use it as a spread for my crackers, or as a dip dressing with salads. It supports other flavors well given how strong the flavor  is. I see it often used as a sauce for fish or meat, especially on Mediterranean influenced menus.


250g pitted black olives
15g capers
Juice of half a large orange
30ml olive oil
1/4 tsp cayenne pepper (optional)


Place of all the above ingredients into a blender and mix until smooth. You might need to add a splash of a little bit of water depending on the olive.  Should be a nice smooth consistency, great served with crackers or as part of a mezze.

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