Olive Tapenade with Pitta Dippers
A riot of olive flavours all mashed up in a tasty tapenade. Just add something to dip with – we like pittas
Serves
4Prep
10 minsCook
n/a
Ingredients:
- 1 pot unearthed® Nocellara and Leccino olives
- 1 tbsp. of capers
- 1 lemon
- 5 tbsp. olive oil
- 1 sprig of tyme
- 1 garlic clove
Method:
- Remove the stones from the olives (we used an olive pitter)
- Put into a mortar with the capers, garlic, thyme, lemon juice, olive oil
- Pound the mix with the pestle until it reaches the chunkiness you like
- Toast the pitta bread, then cut into triangles and get dipping
Tom's top tip: Using a pestle and mortar will mean you don’t pulp the olives and lose the natural flavour. The ingredients infuse better when bruised, as opposed to blitzed
