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Basic Tapenade made from over-cured preserved olives

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M Updated February 17, 2020
 
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home made tapenade 800 2
1 washed olives ready for pressing 800
2 crush and press olives through sieve 800
3 pulp pressing through sieve
4 second finer sieve
home made tapenade 800

Recipe Type

Background Info

This recipe is a follow-up to my YouTube video (links below) 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!

Recipe Info

Prep Time
5 mins
Cook Time
Nil
Serves or Units
Qty

Ingredients

Qty Cured olives

Preparation

  1. Wash cured oilves in freshwater
  2. Push the olives through a small holed sieve or colander leaving the majority of skins behind and all the pits/seeds. (see images)
  3. Sieve the mix a second time to strain the excess water and 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.
  4. OPTIONAL: To enhance the tapenade you can 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 - up to your own imagination and taste. Serve with cracker biscuits and/or bread.

This is a very basic tapenade made from homegrown olives left to cure for too long becoming mushy. 

The skins could be included and the olives finely chopped or blended (after seeds removed) but because the skins were a little chewy and bitter I decided not to include them. 

My YouTube video on curing and preserving olives in brine is here. 

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