Green olive tapenade

I seem to always veer towards Mediterranean flavours, but particularly so when the sun is shining – must be all those holidays over the years to various regions of France with my lovely other half that has equated sunshine with the flavours of the Med.

I have to say that it took me some time to come round to olives – I couldn’t bear them when I was younger, so much so I’d pick off an individual one on a pizza and leave it looking forlorn on the side of the plate! To me they just seemed so very salty and unappetising! Then, I’m not sure why, but in my mid twenties I was brave and gave an olive a chance – maybe my taste buds had matured, or perhaps it was a particularly good olive, but there has been no turning back, I now love olives (except bad quality, over salty ones!)

Tapenade is a wonderful savoury spread/dip but is so often fishy with anchovies, or contains traces of nuts – besides anything freshly homemade has to be far tastier – right? This simple green olive tapenade makes a wonderful addition to any sandwich, would be great to stuff vegetables such as mushrooms or simply to dip breadsticks. I have given 2 variations, one using capers which gives the most authentic flavour, or one using white wine vinegar for a more subtle kick.

Green Olive Tapenade (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

Makes 1 small bowlful

• 1 cup green olives (rinsed if kept in brine)
• 1 clove garlic, minced
• 1/2 tbsp capers, roughly chopped OR 1 tsp white wine vinegar
• 1 tbsp Dijon mustard (optional)
• Sprig of fresh thyme, finely chopped (about 1 tbsp)
• Extra virgin olive oil
• salt to taste

– In a food processor, whizz together the olives, garlic, mustard, capers/vinegar and thyme until well chopped.
– With the motor running drizzle in the oil until it makes the desired consistency. It should be firm enough to spread (ie not liquid) but soft enough to dip in. Like the consistency of tomato purée. Taste and season if necessary.