We love olives, which are technically a fruit. If we had a tree we would preserve our own, as I was taught on a shoot, but for now we will just make this delicious tapenade with ready to eat olives. The olives we preserved for the shoot were delicious, but the whole process took 5 months from picking to eating, I’m not that patient. You can use peppercorns, onions, garlic, thyme, chillies, lemons or whatever you like to preserve the olives. Once preserved, you can make the delicious tapenade or just buy a bottle of olives. Find the recipe for the tapenade below.

Olive, sun-dried tomato and herb tapenade

Makes 1 cup

You will need : 1 cup olives, 1/2 cup sundried tomatoes, 1/4 tsp ground pepper, 1 small garlic clove, crushed, 1 Tbsp fresh thyme leaves, 2 Tbsp olive oil, 1 Tbsp lemon juice, 1/4 cup chopped chives, 1/2 cup basil leaves, 1 Tbsp tarragon leaves.

Remove the pips from the olives and place the olives in a blender. Add the tomatoes, pepper, garlic and thyme and 1 Tbsp olive oil. Pulse till mixture holds together. Add lemon juice and another Tbsp olive oil, blitz till it reaches your desired texture. Scoop most of the tapenade out, leaving a few tablespoons in the base of the blender. Add chives, basil and tarragon and blitz to chop the herbs. Scrape out and add to the tapenade and mix through. Taste and adjust salt. Serve with crackers or bread.

Recipe- Nadia magazine Feb, March 2019, Tracey Sunderland.