1 cup (175g) pimento-stuffed green olives
4 anchovy fillets, drained on paper towel, coarsely chopped
1 tablespoon drained capers
1 garlic clove, finely chopped
2 tablespoons toasted slivered almonds
1/4 cup (60ml) extra virgin olive oil, plus extra
Step 1Place the olives, anchovy, capers, garlic and almonds in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
Step 2With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
Step 3Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidisation).
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook: