This is a very basic tapenade made from homegrown olives which had become mushy from being left to cure for too long.
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This olive tapenade is easy to make and even easier to eat! Use it as an appetiser on a grazing platter, as a topping on burgers or even as an ingredient in sauces.

Basic Tapenade made from Over-cured Preserved Olives

This is a very basic tapenade made from homegrown olives which had become mushy from being left to cure for too long.
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Prep Time 5 minutes
Course Appetizer, Snack
Cuisine Italian

Equipment

  • Colander or sieve
  • Spoon

Ingredients
  

  • Cured Olives

Instructions
 

  • Rinse the cured olives in fresh water to remove all the brine.
  • Push the olives through a small-holed sieve or colander leaving the majority of skins behind and all the pits/seeds. (see images)
  • Sieve the mix a second time to remove the excess water and any runny pulp. Use a spoon to move the pulp and let the liquids drain through. This should leave you with a consistent tapenade olive paste.
  • OPTIONAL: To enhance the flavour of the tapenade you could add chopped/blended sundried tomatoes, garlic, herbs such as basil, oregano or rosemary. Olive oil and/or vinegar can also be added to taste. These extra ingredients can be mixed in with the raw tapenade to create unlimited flavours – it's up to your own imagination and taste. Serve with cracker biscuits and/or crusty bread.

Video

Notes

This recipe is a follow-up to my YouTube video on “What Happens When You Cure Olives 4 years in brine?” In this video, I made a reference to making tapenade because the olives were mushy and no longer best for eating whole so here it is!
The skins could be included and the olives finely chopped or blended (after pip removal) but this time the skins were a little chewy and bitter so I decided not to include them.
Keyword dip, olives, tapenade
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