1crispy baguette, ciabatta, crackers, crostini, breadsticks or similar
Optional
1anchovy fillet
1pinchchili flakes
2tablespoonextra virgin olive oil
Instructions
Cut sundried tomatoes in halves. Separate the parsley leaves from the stems. Crush the garlic.
Add halved sundried tomatoes, olives, crushed garlic to a blender. Add lemon juice and some of the oil from the tomatoes. Blend for approximately 30 seconds.
Season with black pepper, add capers, parsley leaves and sliced chili (if using). Blend again until you get coarse-like texture. Taste and add more capers and black pepper if needed.
Serve on a slice of crusty bread or crackers.
Notes
Possible ingredient swaps:
Kalamata or Greek olives – use what you have on hand. Different types of olives will give this spread different colour and also flavour.
Dry-packed sundried tomatoes – re-hydrate them in hot water for 30 minutes, and drain before adding to the tapenade. Add 2tbsp extra virgin olive oil, otherwise the tapenade would be too dry.
White wine vinegar – instead of lemon juice; 1:1 ratio.
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