Tapenade Recipe and Olive it! Cookbook Giveaway

I used to hate olives. Even their smell would put me off, but one day when I was around 19 or 20, I developed a taste for green olives. I now love them, especially Manzanilla olives.

I find green olives perfect with a glass of wine for get-togethers or as I wait for my main course and chat with friends when I am on a night out.

In fact, any food you can prepare in advance put in the middle of a table for guests to help themselves to as much or as little as they want is my favourite kind of food.

Sharing platter - hummus, tapenade, tzatziki, olives, pitta bread & ham
I always find that tapas and sharing platters make eating feel convivial. You get to spend lots of time with your guests and if they are not keen on one of the dips or small dishes, they do not feel forced to try just to be polite. Everyone is a winner!

When I went to a Talk to Mums event a couple of months ago, there was a lovely cookbook in our goody bag. Olive It is all about olives (no kidding!), seasoning them in inventive ways and creative flavoursome combinations.

Sharing platter - hummus, tapenade, tzatziki, olives & ham
The book is full of information about olives and recipes by chefs and culinary experts Omar Allibhoy, José Pizzaro, Dr Simon Poole and Sue Ashworth.

Did you know?
Olives are virtually cholesterol-free and approximately 150 calories per 100g. Olives are also a good source of vitamin E and 110g of black olives provides half of the recommended daily allowance of iron.

In the book, you can expect to find a variety of recipes for marinated olives using complementary flavours and uncomplicated ingredients. I always buy olives marinated, but I am now quite keen to try making my own marinades as it is so quick and simple.

Other recipes from the book I am planning to try soon are: olives with artichokes and cheese-stuffed piquante peppers, wasabi and ginger olives with smoked salmon, black olive, Manchego and hazelnut tapenade as well as black olive tapenade and goat’s cheese croustades.

This weekend, I went for the classic black olive and caper combination to make tapenade. As much as I love green olives, I do not eat black olives, unless they are mixed with other ingredients. Even Hubby, who was less than enthusiastic at the thought of trying the tapenade I had made, enjoyed it in the end.

Tapenade just before blending - black olives, capers, garlic, olive oil, chillies
Here is the recipe, with slightly more olive oil than in the original recipe (page 48 of the book).

Print

Tapenade

Prep Time 2 minutes

Ingredients

  • 250 g pitted black olives in brine drained
  • 1 garlic clove peeled and crushed
  • 3 tablespoons capers in brine drained
  • 4 tablespoons olive oil
  • ½ red chilli finely chopped

Instructions

  1. Simply blend all ingredients together.
  2. Enjoy!

You could a copy of the Olive It! cookbook… I have 20 to give away!

How to enter the giveaway:
Check the instructions in the form below. You can pick and choose a range of ways in which to enter. The only one you must click on to get into the draw is the one asking you to leave a blog post comment. You must also leave a comment for your entry to be valid.

Entries are open until 23.59 p.m. GMT time on 11 January 2016. Good luck!

Olive It!

Disclosure:
I was sent supermarket vouchers in return for an honest review. All opinions and photos are my own.

I have listed this giveaway on ThePrizeFinder, SuperLucky and Loquax.

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Comments

  1. Matt Brasier
    11/01/2016 / 5:07 pm

    I would use Lemon, Thyme and Garlic

  2. charlotte
    11/01/2016 / 5:51 pm

    i love garlic so that would be lovely

  3. fionajk42
    11/01/2016 / 6:15 pm

    oregano or thyme

  4. Andrew Sales
    11/01/2016 / 6:54 pm

    Garlic and Olive oil

  5. Pam Francis Gregory
    11/01/2016 / 6:54 pm

    Chilli Oil

  6. Lyn Slatter
    11/01/2016 / 9:11 pm

    Chilli & garlic & lemon juice

  7. Susan P
    11/01/2016 / 9:22 pm

    Tomato, basil and rosemary would be nice. 🙂

  8. Julie Chilton
    11/01/2016 / 9:58 pm

    Mmmm I love olives now. Took me a few years but I got there!

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