A classic tapenade usually consists of black olives, capers and anchovies mixed in varying proportions. I added some seeds to this pungent mix, to both lighten taste & colour and to add a dose of healthy omega 3 & 6s. My seeds were a mixture of flax (linseed), pumpkin, sunflower and sesame. The seeds diluted the pungent tapenade from a concentrated spread to the perfect base for a dip or sauce. I stirred a good dollop of seed tapenade and some semi dried cherry tomatoes into hot pasta for a quick end of week supper. Ground flax seed is really rather gloopy and the paste will need some thinning.
Four Seed Tapenade (Makes pasta sauce for 4)
2oz black olives (stoned)
1oz seeds (I used roughly equal quantities of flax, pumpkin, sunflower & sesame)
About 8 anchovy fillets (I used a 50g tin)
1 oz capers
1 small clove garlic
Juice and zest of one lemon
Blitz all the ingredients either in the small bowl of your food processor or with a stick blender. I added the oil from my anchovies, but if you prefer drain them and add an extra glug of olive oil. If necessary thin the paste with a little oil or, if bothered about the fat content, water.
I can think of several variations of this, using either parmesan or miso in place of the anchovies,