I’d Tapenade That.

3 Nov

Many, many, many apologies for the 9-day hiatus. We finally got a new apartment after relentlessly fighting in the vicious and bloody battleground that is the Sydney rental market. Viewing after viewing, application after application, rejection after rejection; it’s a savage bloodbath. To all you students considering moving out of home: don’t.

OK, so it’s not that bad. We only really applied for five places and some applications I did slightly intoxicated so my experience probably isn’t much to go by. And living out of home, minus the hours spent cleaning and arguing with your flatmate about cleaning, is pretty sweet.

But yep, we got a new apartment. So my time has been spent scouring and scrubbing and sanitising our apartment in time to move out. But we decided to take a quick break from our frenzied clean up to celebrate with a big bottle of champagne (read: $8 sparkling wine) and food. I’ve told you before about my burgeoning love affair with my blender and am about to bore you again with its excellence. Not only does it make fantastic hummus, lo and behold its also a great tool for making olive tapenade. I’ve loved tapenade for as long as I can remember: it’s salty, oily and can be paired with cheese. Perfect in my books.

Normally I’d prefer to use kalamata olives for this recipe, but they’re bloody expensive. Stuffed green olives are a good substitute though, and have a slightly more delicate flavour. Fresh herbs really lift the tapenade but if they’re not available or too pricey, I suppose you could do without.

Keep the tapenade in the fridge for up to a month and use on toast, sandwiches, pasta or with crackers. Whip it out when entertaining or at the end of your rental crusade.

Green olive tapenade.

Green Olive Tapenade

400g stuffed green olives

1 clove garlic

2 TBSP chopped flat leaf parsley

2 TBSP extra virgin olive oil

squeeze of lemon juice


1. Place the olives, garlic and parsley in a blender and pulse until well combined.

2. With the motor running, add the olive oil and lemon juice.

3. Season with pepper to taste.

4. Transfer to a bowl and refrigerate until ready to serve.


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