This is something we’ve bought loads, either in a deli or in a restaurant. Easy, tasty and fresh; don’t know why it has taken so long for us to make our own! Provided you keep it in the fridge with a thin film of olive oil covering the top it will last for ages. A really nice topping for bruschetta or slices of crusty bread.
Green olive paste – makes enough to fill a jam jar
- 40 stoned green olives
- 1 tsp capers
- 1 tbsp ground almonds
- 1 garlic clove
- 4 tbsp olive oil
- ¼ tsp ground cumin
- ¼ tsp ground paprika
Put all the ingredients in a food processor and blend to make a purée.
Wine Suggestion: The influence here is clearly Spanish and as you’re likely to serve this before a meal we suggest the ultimate Spanish aperitif – a glass of Sherry. We would choose either a Fino or Manzanilla where the salty-savoury freshness would really compliment the tangy olive flavours and add a texture that really works. It is super important that you pick a recently bottled version (ask your wine merchant to explain the lot numbers! … or me if you are in Mitchell’s) as these sherries really lose freshness and vitality if it has been bottled too long.
(Original recipe from Real Fast Vegetarian Food by Ursula Ferrigno, Metro Publishing Ltd., 2002.)
Jono & Jules do food & wine 
I’ve been thinking about making some of this because I have an obsession with olives, but I can’t think of another way to use it other than on crackers or bread. Have you used it in any other way?
It works really well with fresh tomatoes and mozzarella either on their own or on a bruschetta. We have also used it to stuff legs of lamb and chicken breasts giving them a real Provençal flavour.
Wow…almonds eh? I make this all the time (with black olives). I’ll have to try throwing some almonds in there.
Oh…and how about a slight hint of anchovy as well?
Anchovies with everything is our motto!!
I have never made my own tapenade, you make it sound so simple, love the stuff maybe it is time that I tried to make it!