This recipe excites me! My wild garlic tapenade has only 2 ingredients. Olives and wild garlic. That’s it! I’m known for simplicity when creating recipes… but this one takes simple goodness to a whole new level.
I am a massive fan of wild garlic olive tapenade… and that’s saying something, because I am not overly keen on olives or garlic. But this! OMG I love it.
This tapenade works especially well on oatcakes and crackers. You can also serve in as a sandwich or toast spread.
What is wild garlic?
Wild garlic grows in temperate climates, in the spring time. Also called ramsons, this amazing plant is jam packed full of wild goodness. It’s natures superfood.
WILD GARLIC (Ramsons – Allium ursinum) is a springtime foraging speciality in Europe and Asia. This is a welcome addition to the salad table at a time of year when other greens are often lacking. The wild garlic I am talking about here is Allium ursinum also known as ‘ramsons’. I use the leaves in abundance, making wild garlic pesto and adding them to salad, soups and other dishes. The white pretty flowers and bulbs are also edible. There are other related Allium varieties well worth checking out, such as Allium vineale (known as “crow garlic”) more commonly found in North America and Australia or three-cornered leek (Allium triquetrum) with its triangular stems and white bell flowers, commonly found in the South-West of England.
You can use the leaves, as I do in this recipe (see below for recipe). The flowers are also edible and make an excellent garnish for spring salads.
If you are fortunate enough to have it growing locally, like I do here in Wales, then pick yourself a nice bunch and make this!
Wild Garlic Olive Tapenade
A delicious wild garlic tapenade. Using green olives and wild garlic leaves.
Ingredients
- 50g wild garlic leaves
- 250g green pitted olives
Instructions
- Drain and rinse your olives.
- Put them in a jug along with the wild garlic leaves.
- Blend with a hand blender until everything combines. If you don't have a hand blender, this works in a food processor too.
- You can batch this into portions and freeze. Otherwise it'll keep for about 5 days in the fridge.
- Enjoy and let me know what you think in the comments below.
Wild garlic recipes here…
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