Hello olive lovers!

Last week Glyn and I did a little demo at the Suffolk Show in Ipswich. Glyn told everyone about our lovely olives, and how ours are SO much different to the ones you get in supermarkets (another blog post coming about that!).

While he was chatting, I put my big girl panties on and made Kalamata tapenade on the stage. I'm really not an extrovert so this was right out of my comfort zone. Still, I love food and cooking, so it went well!

The recipe is here, do try it, it really is delicious. A great way to use up a pack of our pitted kalamata olives, you can save the oil for cooking later, or use some of it in place of the pure extra virgin olive oil the recipe calls for.

It's fab as a dip with crackers and crudites, Glyn loves it on a freshly cooked steak, or with chicken or fish.

Stir some through warm pasta, it's amazing.

Sometimes we add a couple of sundried tomatoes to add a little sweetness.

I used a handheld chopping blender that came with my stick blender (I call it a boat motor!). You could use a blender, or even finely chop it all by hand if you are feeling brave!

Kalamata Olive Tapenade

Ingredients:

1 pack (160g drained) Kalamata Pitted olives (or a combination of pitted olives if you prefer)

2 Tbsp oil from the pack or Extra Virgin Olive Oil

Juice of half a lemon

1 Tbsp capers

1 Tbsp chopped parsley, preferably flat leaf

Ground black pepper, salt if you like but probably not necessary

1 clove garlic, peeled

Put everything in the chopper/blender and pulse until finely chopped. We prefer it a bit chunky, but you get to decide! Keeps for a week, tightly covered in the fridge.

Let us know if you make it, and what you think!