Manzanilla Garlic Olive Tapenade

Super quick, super tasty, and super versatile. We could be talking about olives, but the same goes for this delicious olive tapenade. It’s ready to enjoy in as little as 15 minutes. Tapenade is often translated as ‘olive spread’, but it’s actually another ingredient that gives this flavoursome delight its name. Tapenade is popular all across the Mediterranean region, spreading from as far as Greece right back to Spain. However, Provence in Southern France is sometimes referenced as the original birthplace of Tapenade, and the Provençal word for capers is ‘tapenas’. This version doesn’t use the black olives often seen in traditional recipes, but we have stayed true to its caper-rich roots. Here we’ve chosen Fragata Manzanilla olives filled with garlic. The garlicky aromas really pack a punch and add so much extra flavour. You could try using other types of olives too. Anchovies are another classic ingredient in tapenade. So if you’re a huge anchovy fan, you might want to try making this with our Stoneless Manzanilla olives filled with anchovy. Anchovies, capers and olives are seen as the core ingredients in tapenade. So if you’re feeling adventurous, simply start with these key ingredients and get experimenting with different flavour combinations. Add little by little and taste as you go. Once you’ve created your perfect tapenade, it’s time to tuck in. Tapenade can be used in so many different ways - and be kept in the fridge for up to two weeks. Keep it in a covered container. (This not only keeps it fresh, but might help to stop you stealing a spoonful everytime you open the fridge door!) Tapenade is great for party tables and buffets, or simply to have on hand for lunches and dinner. It makes a wonderful dip for crudites and pita breads, and works really well on a mezze-style platter too. So it’s great for entertaining or even in your lunchbox. Tapenade is also often used as a topping for bruschetta. Serve it with cherry tomatoes and subtle cheeses. If you enjoy white fish, a spoonful of tapenade on the side (or even the top) is a simple way to add a burst of flavour.