Black Olive Tapenade Recipe

A taste of summer and perfect on crostini with a glass of chilled pink wine. A regular free treat in South of France restaurants to keep you going whilst you peruse the menu.

INGREDIENTS

1 garlic clove, crushed

1 lemon, juice only

3 tbsp capers, chopped

6 anchovy fillets, chopped

250g/9oz black olives, pitted

small bunch fresh parsley, chopped

salt and freshly ground black pepper

2-4 tbsp extra virgin olive oil

METHOD

Very simply combine all ingredients in a food processor. Blitz slightly for a chunky texture, or for a smoother texture blitz for a bit longer. Spread onto slices of stale baguette, brushed with olive oil crisped in the oven. Alternatively serve as a dip with raw vegetables. Enjoy.

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