OLIVE TAPENADE
This Kalamata olive tapenade with pistachios is a gourmet recipe that stands out for its simplicity and Mediterranean flavours. This pâté combines the rich flavour of Kalamata olives with the crunchy texture of pistachios and walnuts, creating an irresistible spread or accompaniment. Flavoured with garlic, fresh parsley and a hint of hot paprika.
Stone the olives and place them in the blender jug or food processor. To stone the olives, make a deep cut all the way round the olive, following the edge of the stone. Do not use your fingers to remove the stone from the flesh.
Add the onion, cut into quarters, and the rest of the ingredients (except the oil), and blend until you have a smooth pâté.
Finally, add the oil and continue blending for 1 minute to emulsify the tapenade.
And that's it! Have a go and try this Kalamata olive tapenade with your favourite breads or vegetables!
