This isn’t a traditional version of the Provençal specialty, but I think the addition of macadamia nuts mellows out the saltiness of the olives and gives the paste a creamier consistency.
100g black kalamata olives
2 tbps extra virgin olive oil
2 salted anchovies (optional)
10 macadamia nuts
Half a loaf of sourdough
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a pestle and mortar makes all the difference the French would tell you – gradually incorporating all the ingredients into a delectable paste as opposed to whizzing up an olive smoothie.
If you must use a food processor, whiz up all the ingredients. Add a little extra glug olive oil according to the consistency you desire.
Slice the sourdough as thin as you can and swipe a thin layer of the tapenade over the top. It's meant to look rustic after all.