This tapenade recipe is unbelievably tasty and so versatile that you can use it with a huge amount of different wild ingredients with great success. If you’re at the coast add in Marsh Samphire and Sea Purslane, if you’re heading for a swim in the sea add in some Sea Lettuce Seaweed, if you’re in the countryside blend in some nettles for a more herby flavour… The list goes on and on.
You can enjoy it tossed through some pasta with salted anchovies, or as a spread on crackers. If you have a nice bottle of malbec and a tub of this tapenade then your night is well and truly sorted.
However, the one I’ll describe below is by far my favourite.
- 200g pitted green olives
- 50g Capers
- 50g nettle tops, boiled for 2 minutes, strained and squeezed to remove any excess water – Click here for a Nettle identification guide
- 1 tsp wild garlic paste (we use the lacto fermented garlic found here) or use half a clove of garlic, chopped finely – Click here for a Wild Garlic identification guide
- 75ml Olive oil
- Salt and Pepper to taste
- In a food processor chuck in all of your ingredients and blitz until soft and chunky.
- You can make this more paste-like or less depending how you like yours.