Simple and fresh is best. The trick with this is to use what you have, or what’s available at the market or store. Don’t be afraid to deviate from the recipe – as long as you have a good broth you can put any veggies in.
- 0.25 cup - Olive oil
- 1 - Onion, roughly chopped
- 2 - Celery stalks, roughly chopped
- 2 - Carrots, sliced into discs
- 2 - Garlic cloves, crushed
- 2 - Sprigs of thyme
- 2 - Sprigs of rosemary
- 1 - Bay leaf
- 1 tsp - Salt
- 5 - Pepper corns
- - Half a white cabbage, shredded
- - Half a small broccoli, chopped into little florets
- 5 - Baby radishes, cut in half
- 1 - Tin of white beans
- 1 - Handful parsley, roughly chopped
- 1 cup - Pitted black olives
- - Juice of one lemon
- - Zest of half a lemon
- Heat one tablespoon of the oil in a large saucepan, add half the onion, one carrot, celery, thyme, rosemary, bay leaf and garlic. Sweat down until a little softened then fill the saucepan ¾ full with boiling water. Leave to simmer for 30 minutes.
- Finely chop the olives or blitz in food processor. Add the remaining olive oil, lemon juice and season to taste. Set aside.
- Drain the broth through a sieve leaving just the liquid. Return the liquid to a low heat and add the remaining sliced and chopped veggies and the drained white beans. Let simmer for a further 20 minutes on a low heat.
- Serve with chopped parsley and your olive tapenade.