daviddablogger

daviddablogger

BLACK OLIVE TAPENADE
Following acclaim for the black olive tapenade served at last Saturday's barbecue-he is the recipe:

200g black kalamata olives-pitted
tablespoon of salted capers-rinsed of salt
teaspoon of Dijon mustard
teaspoon of lemon juice
6-7 dried dates pitted
extra virgin olive oil
ground black pepper
pinch of hot chillie flakes

Chuck all ingredients into a blender and whizz. When combined turn to slow and add a drizzle of extra virgin olive oil until form a moist paste.
keep in screwtop jar in fridge.
Spread on thin sourdough toast, stuff ripe figs, fork through pasta, stick finger in and lick noisily.
The dates add a sweetness to offset the saltiness. Keep checking the taste is to your taste.