Kalamata Olive and Roast Almond Tapenade

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Every year I say, I’m not doing anything for Christmas, I can’t afford it, I don’t have time, blah blah blah. But then, every year, next minute, I’m elbows deep in royal icing, fighting off the flies on a 35 degree summer’s day, making gingerbread houses that no-one is going to eat. And I secretly love it.

However, I’m guessing most people aren’t like me, so here is a recipe for an impressive but very easy appetiser for these entertaining times. Will post another one tomorrow for an even easier one!dsc_1371 dsc_1396dsc_1415 dsc_1434

Recipe
Makes about 2 cups
Ingredients
500g kalamata olives
4 anchovies plus 1 tbs of their oil
2 cloves garlic
2 tbs capers
4 tbs olive oil
Juice of 1 lemon
1/2 tsp cracked pepper
1 cup roasted almonds plus a quarter of a cup of sliced to serve
To Serve
4 garlic bulbs, cut and roasted with olive oil, salt and pepper at 180 degrees for about 30mins
Cherry tomatoes on the vine, roasted at 180 degrees for about 15mins
Danish Feta
Fresh baguette (or a gluten free alterna
Fresh basil leaves
Method
To make the tapenade, first roughly chop the almonds in a food processor by using the pulse button so as not to over-chop. Empty them into a bowl.
Place the olives, anchovies, garlic, capers, olive oil, lemon juice and pepper in the processor and process until combined and relatively smooth. Empty into the bowl with the almonds and stir to combine.
To serve, place in a bowl and top with the extra sliced almonds. Place bowl on a platter with the garlic, tomatoes, feta, baguette and basil leaves.
Enjoy!

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2 thoughts on “Kalamata Olive and Roast Almond Tapenade

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