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
- Colander or sieve
- Cured Olives
- 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.