This olive and sun-dried tomato tapenade is an answer to my craving for mediterranean rustic taste! I’m back in London for 7 months now after 6 years of living in Italy and I just can’t forget everything about mediterranean diet just yet.
A mouthful of this tapenade on a slice of toasted rustic bread will immediately take you to a warm place. Close your eyes. The saltiness of the olives is bringing the sea just in front of you, a few steps away, while the sweetness of the sun-dried tomatoes is letting you feel the sun warming up your skin, when all the sudden a strong taste of garlic is kicking in to remind you that THIS is life: intense! An overwhelming feeling that you want to try even if, like me, you don’t really like olives.
Positive: A last-minute appetiser for a mediterranean taste.
Negative: The final result will also depends on the quality of your ingredients, although I used simple olives and sun-dried tomatoes from Tesco.
- green olives
- sun-dried tomatoes
- fresh garlic
In your pantry:
- extra-virgin olive oil
For a balanced taste you want half olives and half sun-dried tomatoes in your tapenade, with a bit of garlic. For a very small portion, I used 4 olives, 2 slices of sun-dried tomatoes and half a garlic clove, to give you an idea of the proportions.
A proper tapenade has actually a “paste” consistency, but I very much prefer tiny pieces and a colourful result so I wouldn’t suggest to blend the ingredients, or at least just enough to get a coarse texture.
Otherwise you can just chop all the ingredients with a sharp knife, add them to a glass container, pour a dash of olive oil and mix well.
My advice: You can spread some cream cheese or ricotta on your slices of bread for a “softer” experience.
Recommended bread: ciabatta bread or baguette, toasted.