Moroccan Tapenade Recipes

MOROCCAN OLIVE TAPENADE - BLACK OR GREEN OLIVE TAPENADE

Steps:

• Rinse the olives and remove the pits. Combine the olives with the capers.
• Chop the olives and capers as finely as you can by hand, or place them in a food processor and pulse several times until the mixture is almost a paste. If using a processor, be careful not to overdo the blending as you want the tapenade to retain some texture.
• Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing several times, just until combined).
• Taste, then add and adjust harissa, garlic, and lemon juice as desired.
• For a thinner tapenade, increase the amount of olive oil, stirring in an additional teaspoon or two at a time, until you achieve the desired consistency. Store the tapenade in a covered glass jar in the fridge.

BLACK OLIVE TAPENADE

Steps:

• Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.