Olive Tapenade with Red Wine Vinegar

INGREDIENTS

  • 250g Pitted kalamata olives
  • 1 clove Garlic
  • 1 tbspn Baby capers
  • 1 tbspn Lemon thyme
  • 1 tspn Marjoram leaves
  • 1 tspn Rosemary
  • 1 tbspn Orange rind
Print Recipe

Place all the ingredients in a food processor and pulse until roughly chopped and well combined, but not a smooth paste.

Maggie”s Tip: This recipe works brilliantly with either kalamatas or good-quality green olives, and it’s the combination of olives and orange that I love so much. You must use top-quality red wine vinegar, though – the end result here is heavily dependent on the quality of the ingredients.