Last Saturday, I had so much to do that I decided to do nothing. Instead, I stayed in bed and watched back-to-back episodes of Ally McBeal and ate Marmite on toast. It was the best weekend ever. I laughed, I cried, I even ‘laughied’, which is when you laugh and cry at the same time. Anyway, the next day I managed to peel myself out of bed having achieved nothing – unless you count the new litigation skills I learnt from watching so much Ally McBeal. I do.
Regardless of what an amazing lawyer I’m convinced I would make, it quickly dawned on me that I a) have no money and b) have no food – i.e. not a great start when you’re a food blogger. Luckily, I had just enough money to go to the corner shop and buy a few jars of olives. My friend Anne-Marie had recently asked me if I had a recipe for tapenade on my website, and I said no – so thought I’d do that. Later that day, I found myself back in bed, watching back-to-back episodes of Ally McBeal and eating two different types of tapenade on toast. What? At least I did something!
Black & green olive tapenade
Serves 6-8 / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df ❄
You’ll need: A food processor
Black olive tapenade
200g (drained weight) pitted black olives in brine. I used a mix of Kalamata olives and black.
1 tsp capers
1 Tbs extra virgin olive oil
1 garlic clove, peeled and roughly chopped
1 tsp red wine vinegar
Juice of half a lemon
Small handful of chopped parsley to serve (optional)
½ lemon, juice
Small handful of chopped parsley to serve (optional)
Drain the olives and put them in a food processor along with the other ingredients, leaving out the parsley. Blitz until you have your desired texture, I like my tapenade quite coarse so keep the blitzing to a minimum. Serve on toast, sprinkled with freshly chopped parsley and drizzled with extra virgin olive oil.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Gf– Gluten free Df– Dairy free.
❄– Freeze on the day of making, in an air tight container. Defrost fully and consume within 3 days. Freeze for up to 3 months.
corriesrabbitfood.com 
Don’t Sainsbury’s pay you? They probably pay JO, that horrible celebrity chef, what they should be paying you. It’ll get worse if they team up with Asda. BUT … I’d forgotten all about tapenade so thank you for this. As I’ve got a little tin of anchovies wondering where they’re going I guess I’ll add them when I make this.
LikeLiked by 1 person
Haha, yes they do but I always spend it all on sweets and leave myself with nothing but olives 😀 (not always a bad thing).
I totally forgot about tapenade too! It’s such a useful thing to have in the fridge, I’ve been eating it non stop. I’ve been enjoying it on toast topped with a poached egg. Might have that for breakfast tomorrow actually.
Anyway, throw those little anchovies in and let me know how you get on. 🙂
LikeLike