In a food processor, pulse to mince the garlic. Then add the olives and pulse until quite fine, but not until it is paste-like. Remove the olives and set aside.
Next, roughly chop the tomatoes. Place them into the food processor and blend until quite fine like the olives. Then add the capers and parsley and pulse a few times.
Add the tomato mixture to the olive mixture and mix by hand. Add the olive oil until you reach the desired consistency. This tapenade will keep for several days in the refrigerator.
Andy’s Sugar Safe® Tips
My tapenade recipe makes an excellent filling for omelettes. It can also add flavour to a meat-loaf recipe – use 1/4 to 1/2 cup tapenade to 500g to 1 kg of meat mixture. I also like to scoop out the inside of cherry tomatoes, fill them with tapenade, crumble over some goats’ cheese and place them under the grill for 2 minutes as a delicious and flavourful snack.