Caper and olive tapenao

Name: Caper and olive tapenao
Yield: Serves 4
Ingredients: 2–3 tbsp capers, drained; 6–8 tbsp stoned and roughly chopped black olives; 1 tbsp pastis or brandy or vodka (optional); 6–8 tbsp extra virgin olive oil; 1 tbsp pastis or brandy or vodka (optional); 1 tbsp pastis or brandy or vodka (optional); 2–3 tbsp tinned tuna in oil; 6–8 tinned anchovy fillets in oil; 1 tsp finely chopped thyme; 1 tsp freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Here’s what to do with the leftover Christmas olives before they go mouldy on the shelf. The nominate ingredient is the caper – tapeno in the Provençal language – which is not what you’d expect from the flavour. Make it with whatever olives you please – black, green and anything in between; just don’t leave out the capers.

Ingredients

6–8 tbsp stoned and roughly chopped black olives
2–3 tbsp capers, drained
6–8

Preserve
Sauce
Pescatarian
Christmas
Mediterranean
Gluten-free

Method

Drop all the ingredients into a food processor and chop thoroughly, leaving the texture a little rough. Serve instead of butter with hot baguette, or stir into a winter cawl for a touch of Mediterranean sunshine.

To store, pot in a very clean screw-top jar (all the ingredients are already preserved, so sterilising the container is not necessary) and ke