Tapenade with GiNiT Thyme
Makes 1 bowl
200g pitted black olives – drained and rinsed in cool water to remove excess salt
1 medium clove garlic, minced
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice – or more to taste
2 tsp GiNiT Thyme
After draining the brine off olives, rinse well in cool water to remove excess salt and drain. Place olives and other ingredients into a blender or food processor and pulse until the olives are cut into small pieces, or smooth – personal preference prevails.
Tapenade – such a beautiful accompaniment. It is great as a dip on a mezze platter, over baked potatoes with a spoon of sour cream / thick yoghurt or anywhere you need the rich saltiness of olives.
Tapenade traditionally makes use of capers and anchovies. In all the years we have made tapenade, we have not ever harmed a caper or an anchovy in the making thereof. 🙂 Often times, rosemary is also included in tapenade, but due to our GiNiT Spices containing juniper, which has similar piney notes, we omit the rosemary from our tapenade.