Return to listing

Tapenade of Sun-dried Tomatoes, Olives and Basil

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with oil and garlic. Alternatively, you can use the amount in this recipe as a sauce for pasta for 3-4 people, adding 2 more tablespoons of the tomato oil. Stir this in and warm the tapenade through before putting it on the hot pasta.



Simply put everything into a food processor with 2 tablespoons of the reserved tomato oil. Switch the motor on, but use the pulse action, because if you process it too much it goes to a purée. What you need to aim for is a texture like coarse gravel and sand. Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the tapenade into a bowl, cover with clingfilm and chill, but remember to allow it to come back to room temperature for about 1 hour before serving.
_This recipe first appeared in Sainsbury’s Magazine (Oct 1993)._


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... Truffle torte recipe
25 Nov 2015 15:39
Coffee Break Newsletters
17 Nov 2015 15:08
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Delia's Truffle torte
24 Nov 2015 19:32
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by