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I recently posted at The Joyful Frugalista about homemade (and frugal) edible Christmas gifts. For the full post, head on over… Homemade Christmas Gifts – Olive Tapenade

Olive tapenade

  • 250g pitted Kalamata olives
  • 1 heaped tablespoon capers
  • 2 cloves garlic
  • 3-4 tsp lemon juice
  • 3 Tbs olive oil, plus extra to top

Method:

  1. Quickly check olives for any remaining pieces of pit before adding to bowl of food processor (I press each one to feel for hard bits as I add to the processor).
  2. Add capers and peeled and roughly chopped garlic. Briefly blitz until well chopped. Scrape down the sides and add lemon juice and olive oil. Blitz again for about 30 seconds until smooth.
  3. Fill small sterilised jars (I just run through the dishwasher), tapping on the counter to ensure jars are filled without air bubbles. Cover surface with extra oil, seal and store in the fridge.

Ingredients for sun-dried tomato or capsicum tapenade

  • 1 cup sun-dried tomato or capsicum
  • 2 cloves garlic
  • a large handful of basil (use parsley plus a sliced spring onion for sun-dried capsicum)
  • 3 anchovy fillets
  • 2 tsp Worcestershire sauce
  • 3 Tbs olive oil, plus extra to top

Method is the same – blitz solid ingredients before adding sauce and oil.