Recipe: Rosemary tapenade

This rosemary and olive tapenade is an ideal savoury spread – using simple ingredients, easy to assemble, and lasts in the fridge for about a week.

Olives are naturally salty and rosemary has a sweet, distinctive taste (meaning this tapenade will be bursting with flavour).

Now when it comes to nutrition and health benefits, olives are rich in antioxidants and vitamin E, while rosemary holds powerful anti-inflammatory compounds, which are thought to improve blood circulation and boost the immune system.

What about serving suggestions? Don’t worry, we’ve got you covered! This tapenade is pretty versatile and, as it keeps for about a week, you’ve got plenty of time to experiment with how you enjoy it. Spoon it onto crackers, serve it as a dip with chopped veg, spread it onto some bread, or use it as a pizza sauce.

Ingredients

• 2 cups black or Kalamata olives (pitted)

• 2 tablespoons lemon juice

• 2 tablespoons sundried tomatoes

• 3 garlic cloves

• 1 tablespoon fresh rosemary (minced)

• 1 1/2 tablespoons fresh thyme (minced)

• 2 tablespoons extra virgin olive oil

Method

• Process everything (apart from the olive oil) in a food processor/blender until combined

• Slowly add the olive oil to the mixture until the consistency is thick

• Serve and enjoy!

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