Tapenade of Sun-dried Tomatoes, Olives and Basil

Serves 4-6

Ingredients

1 x 285 g jar sun-dried tomatoes, drained, but reserve the oil
175 g pitted black olives in brine, drained and rinsed
20 g fresh basil leaves
1 teaspoon green peppercorns in brine, rinsed and drained
2 fat cloves garlic, peeled
1 x 50 g tin anchovies including the oil
110 g capers, drained and pressed between double layers of absorbent kitchen paper
freshly milled black pepper


Simply put everything into a food processor with 2 tablespoons of the reserved tomato oil. Switch the motor on, but use the pulse action, because if you process it too much it goes to a purée. What you need to aim for is a texture like coarse gravel and sand. Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the tapenade into a bowl, cover with clingfilm and chill, but remember to allow it to come back to room temperature for about 1 hour before serving.

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with oil and garlic. Alternatively, you can use the amount in this recipe as a sauce for pasta for 3-4 people, adding 2 more tablespoons of the tomato oil. Stir this in and warm the tapenade through before putting it on the hot pasta.