If you love olives, you'll love tapenade. Primarily made from black olives, but always with some capers and olive oil as well, tapenade can be kept really simple or you can include a few other ingredients too. This tapenade lets those classic ingredients shine but includes a few complementary flavours. Still dominated by the olives, it is sweetened by semi-dried tomatoes, there is some zesty freshness from the lemons, and a delicious spicy warmth from the chilli and fennel. Of course, there has to be some garlic in there too.
Collect together your equipment (see Recipe Notes below) and ingredients.
Heat a pan over a moderate heat and add the fennel seeds and dried chilli flakes. Cook, stirring, for 30 seconds – 1 minute, until aromatic. Tip into a grinder and pulse until finely chopped/turned into powder, according to your taste.
Place all the ingredients into a food processor and blitz until finely chopped and broken down to your liking.
Transfer to a serving dish and eat!
Equipment:
What other ingredients can I use in a tapenade?
How can I serve tapenade?