OLIVE TAPENADE
When life gives you olives, make tapenade!
Photo by Polina Tankilevitch
INGREDIENTS
150g pitted black olives
6 basil leaves
1 clove garlic, chopped
3 anchovy fillets
1 teaspoon capers
1 tablespoon chopped parsley
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
COOKING BIT
Place the olives, basil, garlic, anchovies, capers, parsley & lemon juice in a food processor & whizz to a paste. With the motor running, slowly add the olive oil until the desired consistency is reached. Add freshly ground black pepper to taste.
Cover & refrigerate until ready to serve. It will keep in an airtight container in the fridge for a week.
Makes 250g/1 cup
It doesn’t get much easier than that! Dunk some chopped veg for a delicious snack or slather it on toast with scrambled egg.
Comment, share, bandy it around and let me know how you do the ta-ta-tapenade….