Rock Samphire and Green Olive Tapenade

I think that rock samphire will always be my favourite wild green to experiment with, the key is to not be put off by it's pungent smell, raw or cooked the carrot-y aroma can be off-putting. 

The best time of year to pick it, in my opinion is just before spring. Stay away from old, leathery leaves that look like they have endured the winter and look out for the feathery new sprouts- these will be far less pungent and by the same rule, don't use it once it has flowered in the summer.  

It can be a delight once you get to know it. 

1 jar green Olives

2 cloves garlic 

1/2 tsp dried chilli flakes

1 tsp Fennel seeds 

2 tbsp drained pickled rock samphire (you can find the recipe here) 

Handful parsley 

1 tbsp Lemon juice

Extra virgin olive oil

• Place all ingredients apart from olive oil into a blender or chop them by hand if you want a chunkier tapenade
• Add Olive oil to make the paste loose enough to spread then taste to check seasoning and adjust as appropriate
• If you want a smokier, heavier flavour, add some smoked paprika