I made myself several jars of Kalamata tapenade. I seem to go through it quite quickly, and the jars they sell in the supermarket are too small.
So last weekend, I noticed that the deli section of the supermarket were selling sliced kalamata for about $6 a kilo, and she even drained it for me at that price.
So I also got some fresh lemon, a jar of capers and some fresh parsley. I have plenty of EV Olive Oil at home, and garlic in the garden, so I didn't need that.
Recipe is easy:
For 400 grams of sliced drained Kalamata,
add
2 tablespoons of drained capers.
2 tablespoons of olive oil.
Half a lemon, skinned and seeded
1/4 cup of chopped parsley.
3 large cloves of fresh garlic, sliced.
Salt and pepper to taste.
Combine and put into a food processor until it looks right.
This stuff is great with fish, meat or just on crostini with goats cheese.
Spread it on lamb just before putting it in the oven, or bake some french shallots and stir in some tapenade.
Happy food!
If you want to keep it for longer, add some olive oil to the top of the jar.