Our friends Andrew & Margarita have an olive grove. Some of the trees are really old and some of them they have planted themselves 10 years ago “to fill in the gaps”. About this time every year they ask for volunteers to help with the olive harvesting and in return you receive a bottle of gorgeous green, organic, first press olive oil that you helped to harvest. How fabulous is that! Margarita prepared a lovely lunch for everyone which included an Olive Tapenade aperitivo which was delicious. I don’t usually like tapenade (or olives!) but this was really good, it tasted more like a pesto because of all the fresh herbs she used in it.
Margarita’s Black Olive Tapenade
* prepared black olives
* garlic
* lots of fresh herbs (margarita used basil and sage I think)
* fish sauce (or salt)
* really good olive oil
Put all the ingredients in a food processor or use a stick blender and pulse until smooth- ish. I haven’t included measurements for this recipe as I don’t know them and anyway I think that tapenade, like pesto, is one of those recipes that you feel & taste as you go along and create to your own taste.
As well as the tapenade Margarita cooked a lovely Pumpkin, Chickpea & Acelgas Stew using the pumpkin & acelgas (chard) from their vegetable plot. The pumpkin she used was a variety called “Onion” beacuse that’s what it looks like. It has a bright orange flesh and delicious texture and flavour when cooked. She added a little pimenton picante (hot paprika) to spice it up a little which was perfect.For dessert we had some fresh Moscatel grapes from the vine. The grapes have been covered in newspaper to protect them from flies etc.The grapes were sweet and delicious, the perfect end to a lovely lunch and a brilliant day, thanks Andrew & Margarita. I can’t wait to try the olive oil that we helped to harvest, expect lots of dishes using extra virgin olive oil coming up ..!
