The Secret Recipe Club:
Sun-Dried Tomato and Olive Tapenade with Rosemary Recipe
It’s that time again, time to share a guest blog and recipe, courtesy of The Secret Recipe Club, and this month I almost forgot it, as the email letting me know who my secret blog partner was didn’t arrive in my inbox and I forgot to ask for it to be sent again! Luckily, I managed to find it on my iPad, there appeared to be a “sharing” glitch between iPad and my laptop, but all’s well that ends well! This month my secret blog was The Avid Appetite, a fabulous blog that has loads of amazing recipes and interesting posts and is written by Rachel. With very little time on my side, due to the mix-up mentioned above, I was worried that I might not be able to find a recipe to make in time, but I needed have worried, as there were SO many recipes I could have made from The Avid Appetite, and these ones caught my eye initially: Baked Goat Cheese + Crackers, Cheesy Chicken Tortilla Soup, Breakfast Burritos (Make Ahead), Buffalo Chicken Lettuce Wraps, Clean out the Fridge Stir Fry and Mexican Layer Bake; but, it was her Sun-dried Tomato & Olive Tapenade that I decided to make, as I had all of the ingredients to hand and I am a bit of a tapenade lover, and it makes a great dip to have to hand for impromptu lunches and when served with crackers for pre-dinner nibbles.
Rachel’s recipe is a very simple one for tapenade, and I loved the simplicity of the recipe – but, I did have to change it slightly and use green olives in place of black, as I had no black olives, and I always like to add a few herbs to my tapenade, so I added a few sprigs of finely chopped rosemary leaves to my dip too. I also had a jar of sun-dried tomato paste that I used as well as some whole sun-dried tomatoes in oil. The recipe is not a traditional French one by any means, but it is a handy little recipe to have as it uses store-cupboard ingredients that most keen chefs or cooks will have to hand – a jar of olives and a jar of sun-dried tomatoes.
I managed to whip this up in under 10 minutes and we enjoyed the tapenade with a few Scottish oatcakes (oat biscuits/crackers) as part of a light lunch with salad. I have copied Rachel’s recipe below, with my amendments added in red, but please do pop over to see her over at The Avid Appetite, and read all about her new baby girl as well as discover her delicious and varied recipes! That’s all for now, I will be back later with a post about British Chip Week! Karen
Recipe: Sundried Tomato & Olive Tapenade
(The Avid Appetite)
Adapted from Everyday Italian
3 cans black olives (I used 1 x 125g jar of green olives)
1 jar sun-dried tomatoes packed in olive oil (I used half a jar of sun-dried tomatoes and 1/2 jar of tomato paste)
A few sprigs of fresh rosemary, leaves very finely chopped
In a food processor (or a blender would probably work as well), combine drained black olives and sun-dried tomatoes, including the olive oil they were packed in. ( I used a pestle and mortar to process my olives and sun-dried tomatoes)
Pulse until the mixture is smooth, but still with chunky bits of olives and tomatoes. If for some reason your mixture is dry, add a bit of olive oil and mix until smooth. Mine was very oily just from the jar of sun-dried tomatoes, so no extra olive oil was necessary. Serve with crackers, corn chips, endive leaves, crostini or pitta chips.