Tapenade

I've been quite slack lately. It's not that I haven't been cooking, it's just that I've been a little pre-occupied with job interviews and much needed family time. I use the blog as a sort of on-line scrap book I guess and there’s been a couple of things that I really should have put up.

Anyway enough rambling, tapenade! Quick, simple and very tasty.

Ingredients
100g of good quality Black Olives
50g of Capers
6 Anchovy fillets (I bought ones preserved in olive oil and used the oil)
100ml Olive Oil
3 cloves of Garlic
Black Pepper

Even though I'm a massive kitchen geardo I don't possess a food processor so I made do with a hand blender. If I didn't have that I'd have chopped the olives painstakingly by hand separately and then used a pestle and mortar for everything else. My result was a very smooth tapenade, which wasn't a bad thing, but I'd like to make it again a bit coarser next time I think.

So I roughly chopped the olives and added them, the capers, anchovies and crushed the garlic into a beaker and hand blended until smooth and blended. Then I added the olive oil bit by bit, blending between and seasoned to taste with the pepper.

Supermarket stuff really doesn't touch this, there’s simply not enough garlic or pepper. This was just right, surprisingly it didn't overpower the olives at all and the capers really shone through as well.

I now have a pot in the fridge for toast or crackers as a snack. Although this would be amazing served up on some fish.