Ingredients
Makes: about 1 cup.
Prep: 10-15 mins.
110g (1 cup) drained sun-dried tomatoes
2 garlic cloves, peeled
½ cup firmly packed fresh basil leaves, washed, dried well
3 anchovy fillets, drained
3½ tbs extra virgin olive oil
1½ tsp Worcestershire sauce
Method
Combine sun-dried tomatoes, garlic cloves, basil leaves and anchovy fillets in the howl of a food processor and process until roughly chopped. Add 3 tbs of the extra virgin olive oil and Worcestershire sauce and process until smooth and well combined.
Spoon mixture into hot sterilised jars (see p 67), cover surface of tapenade with the remaining extra virgin olive oil and seal immediately. Store in the fridge for up to 3 months.
Uses: Tapenade can be served on bruschetta, tossed through pasta, spread onto sandwiches and served with cold roast meats.
VARIATIONS
Sun-dried capsicum tapenade: Substitute the sun-dried tomatoes with 200g (1 cup) drained sun-dried capsicum. Substitute the fresh basil with 1/2 cup Continental parsley leaves and add 3 chopped green shallots. Spoon into hot sterilised jars (see p 67), cover with the remaining oil then seal immediately. Store in the fridge for up to 3 months.
Olive tapenade: Substitute the sun-dried tomatoes with 250g Kalamata olives, pitted. Leave out the fresh basil and the anchovy fillets and add 1 tbs drained capers. Substitute the Worcestershire sauce with 11/2 tbs lemon juice. Spoon into hot sterilised jars (see p 67), cover with the remaining oil. Seal immediately. Store in the fridge for up to 3 months.
GIFT SUGGESTIONS
Pack in a box that can be used to serve the tapenade from. Accompany with an attractive knife and tie with a ribbon to decorate. Attach a tag explaining the serving suggestions, storage and the use-by date — 3 months from date of making.