RED TAPENADE
The summer dip everyone will love.
This flavorful olive and tomato dip is as easy as throwing everything into a food processor and blitzing it into a delicious paste. Serve it with grilled meats, fish, or vegetables. It's perfect for summer entertaining when heaped on toasted slices of baguette.
INGREDIENTS
200 g (7 oz) sun-dried tomatoes
40 g (1.4 oz) green olives
20 g (0.7 oz) capers in brine, drained
1 tsp Dijon mustard
1 tsp lemon juice
2 garlic cloves
1 tsp chopped fresh rosemary (optional)
80 ml (2.7 fl oz) good quality olive oil
Salt and pepper, to taste
MISE EN PLACE
This dip is best made using a food processor. Roughly chop the sun-dried tomatoes before processing and crush the garlic cloves with a garlic press. Measure the other ingredients, and if desired, freshly chop some rosemary (though it’s optional in this version).
Method
Set up your food processor (a small food processor with a smaller processing bowl is ideal). Start by adding the roughly chopped sun-dried tomatoes and process them for a few seconds using the pulse function until they turn into small chunks.
Next, add all the other ingredients into the processor bowl and process the mixture for 10 to 20 seconds, depending on how fine you want your tapenade. The original recipe calls for the ingredients to be a bit chunky and not turned into a paste, so do not overprocess.
Taste the tapenade and adjust the seasoning with salt and black pepper if needed. Transfer the tapenade into a small bowl, drizzle a bit of olive oil on top to finish, and store at room temperature until ready to serve.
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