Olive tapenade is my 1st love! (it’s partly due to my addiction to salt but I choose not to acknowledge that) This dip was made for me, really. I wasn’t sure if it was going to work at the time but I just had the craving and some SERIOUSLY amazing kalamata olives in the fringe…straight from the deli.YUM.
This recipe is a great combination of clean flavour’s and is a nice change from the predictable ‘creamy olive dip’…my nemesis. I would serve this with homemade pita chips: simply bake pita breads that have been brushed with olive oil & diced parsley – then bake for 20min until golden brown and crispy. Then break into mouth sized chips <3 Serve as trilogy alongside Carrot Hummus and Bean+ Feta dip.
350g pickled beetroot*
150g walnuts, toasted (use warm, straight from the pan)
1/2 cup of de-seeded olives, kalamata and green (or a variety)
rocket, small handful
parsley, small handful chopped
ground black pepper and a pinch of salt
Cobram Estate extra virgin olive oil
1. In your food processor place beetroot, walnuts, olives, rocket, parsley, pinch of pepper, 2 tbs vinegar and 2tbs of extra virgin olive oil. BLITZ. Adding a fine stream of olive oil until the dip is smoothing out…remember this is a tapenade so a bit of chunk is geewwddd.
2. TASTE TEST. I would recommend some more parsley, depending on your taste, and even a dash more olive oil and balsamic. Unlikely are you to need salt, but hey I won’t be holding you back…go for whatever taste good to you. If your worried that it’s all feeling a bit mashed together (beetroot is a stubborn root vegetable sometimes) or the flavours aren’t marrying (so to speak) I can recommend another 1/4 cup of toasted walnuts or even a spritz of lemon juice.
3. Serve <3
* pickling beetroot is very simple and there are heaps of easy recipe out there, I do mine by boiling the beets (skin on) in a ratio of 2:1, water and vinegar respectively, until tender. On the flip side using roasted beetroot will work for this recipe just as well xx
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Hugs & Nonsense
M & G