Recipe made by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March. www.olivesfromspain.co.uk
olive oil, extra-virgin
red chili peppers
1 tin, reserve the oil
Spanish, such as Aragon, pitted
juice and zest, or to taste
This is the way I make tapenade:
In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour.
Leave to cool.
Put all the ingredients together in a food processor and blend.
Normally I use the oil from the anchovies.
Be careful with the salt seasoning as the anchovies and the capers are quite salty.