Herby Olive and Tomato Tapenade
By OcadoLife
Published on 18 July 2024
“Sweet tomatoes, olives and aromatic herbs make this fresh, umami-filled Herby Olive and Tomato Tapenade great as an addition to a picky-bits plate,” says baker, cook and food stylist Sam Dixon. “But it’s also fab in a focaccia sandwich with mortadella and burrata.”Time and servings
5 minsTotal time
1Servings
5 minsPrep time
Ingredients
- 70g mixed pitted olives
- 3 sundried tomatoes
- 1 heaped tbsp chopped flat-leaf parsley
- 1 heaped tbsp chopped basil leaves
- 1 tbsp extra-virgin olive oil
Method
Step 1
Put the olives, sundried tomatoes, parsley, basil and olive oil in a blender and pulse together until coarsely chopped. Or roughly chop the olives and tomatoes by hand, then stir in the herbs and olive oil.Step 2
The tapenade will keep in the fridge for up to 5 days or can be frozen for up to 6 months.