For anyone who loves olives or olive tapenade or likes experimenting with homemade dips or the food processor – this is for you! Dips are insanely easy to make and are ALWAYS better than anything store-bought. I’ve uploaded two other dip recipes previously – one is for smoked salmon dip and the other a smokey eggplant dip.
The type of olives you use will really affect the flavour in the dip. You can experiment with green olives or marinated olives (such as chilli olives) to create different flavours. Removing all the pips can be a real bore and your food processor won’t like it if you forget one, so always use pitted olives! Don’t be alarmed by the anchovies if you don’t like them, they just add some extra salty goodness, they aren’t an overwhelming flavour at all.
- 200 g pitted black olives
- 3 anchovy fillets
- 1 tbsp capers
- 1 garlic clove (skin removed)
- 1 tbsp extra-virgin olive oil (plus extra for drizzle)
- 1 tsp red wine vinegar
Put all the ingredients into a food processor and blend until smooth.
Spoon into a clean jar and cover with a thin layer of olive oil to preserve the tapenade (it should last about 2 weeks).