You can enjoy our hampers just as they are or use some of the artisan ingredients to create your own delicious recipes.
Here’s an easy idea for your next festive gathering using some beautiful olives from the Christmas Joy hamper.
A tapenade quite simply is a paste made of capers, olives and plenty of olive oil. Other ingredients such as anchovies and chilli flakes can be added for an extra zing.
It’s an incredibly versatile spread that can be used on a variety of dishes from simple toasted bread to slow cooked meats.
The dish originates from Provence in the south of France where it’s often enjoyed as an hors d’œuvre. The word tapenade comes from the Provencal word for capers ‘tapenas’.
You can make your tapenade the old fashioned way with a mortar and pestle or simply use a food processor to save time.
This recipe will make 150g of tapenade.
- Olives Et Al Rosemary & Garlic Olives (pitted) 150g – as found in the Christmas Joy hamper
- Lemon juice (using ½ lemon)
- 1 tbsp capers, drained and rinsed
- 100ml extra-virgin olive oil
- 4 anchovy fillets (optional)
- ½ tsp chilli flakes (optional)
Blitz the olives, capers, herbs, anchovies, lemon juice and chilli flakes in a food processor to make a fine paste. Add as much olive oil as you need. Alternatively, you can pound the ingredients in a mortar and pestle, add the olive oil and lemon juice and then pound again to get an even texture. You could also add cracked black pepper if you prefer. Vegetarians can replace the anchovy paste with artichokes for an earthy flavour.