Green Olive Tapenade
1 Garlic Clove crushed
Juice from 1 lemon
3 Tbsp Capers
6 Anchovies (try Sainsburys in Garlic olive oil for extra flavour)
A glug of olive oil
Salt & Pepper to taste
A handful of flat leaf parsley
Traditionally Tapenade was made from black olives in the South of France but this is made from green olives – it’s personal choice! Also I can buy the large jars of Crespo green pitted olives in brine in Waitrose which makes it less costly if you want to make big batches for entertaining. You can find variations on this recipe that include sun dried tomatoes, basil … It’s a Mediterranean dish served as a dip or spread on little rounds of bread or toast, also delicious cooked in with robust white fish like hake.
Add all the ingredients to a blender and whizz until you get the desired texture … You will see mine is quite smooth but that’s because my Vitamix has no middle ground – it’s either unchopped or puree!!
I store my tapenade in the fridge in my old Bon Maman jam jars for up to a week