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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.
The Delia Online Cookery School: Watch how to prepare garlic in our video here.
This recipe first appeared in Sainsbury’s Magazine (Oct 1993). Makes ¾ pint (425 ml), serves 4-6
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.
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