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
- 2 oz black olives (stoned)
- 1 oz 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
- Olive oil
- 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,