Nowadays I eat so very little bread that I try to make it into something really special. A kinda like cake. I get these jars of different tasty spreads, mostly based on mashed olive with different add in’s. Sun dried tomato, and a clutch of different herbs. And it’s darn expensive. Something I’d not taken too much notice since a jar lasts me ages.
Then a few weeks ago I was reading the ingredients of a Tapenade when it dawned on me I could easily make it and save a tiny fortune.
WHAT YOU NEED
One jar of good black or green olives.
One red chilli.
100ml + of EV olive oil.
Drain the olives of the salty water and up-end into a tall measuring beaker.
Break the chilli over the olives roughly.
Pour the olive oil over, then blitz with a liquidiser. Either handheld or a unit type.
Herbs, preferably fresh, but dried will do. I think it’s best to stick with one herb, but it’s a whatever floats your own boat in truth. I’m not over fond of Basel, and actively hate coriander (cilantro). Pure poison to my mind.