Olive Tapenade

Prep time: 25 mins | Makes: 12

Ingredients:

• 200g pitted black olives

• 80g pitted green olives

• 20g capers, drained

• 10g garlic

• 20g anchovy fillets

• 80g extra virgin olive oil

• 20g lemon juice

• Zest of ½ lemon (2g)

• 2g freshly ground black pepper

• 5g fresh thyme or oregano leaves (optional)

Method:

1. Place the olives, capers, garlic and anchovies into a food processor.

2. Pulse a few times until roughly chopped — keep some texture, this isn’t meant to be smooth.

3. With the motor running, slowly drizzle in the olive oil until you reach a thick, spoonable consistency.

4. Add the lemon juice, lemon zest and black pepper. Pulse briefly to combine.

5. Stir through the herbs if using.

6. Taste and adjust seasoning if needed — more lemon for brightness or olive oil to soften the saltiness to suit your palate.

Storage:

Once in an airtight container or jar, store your tapenade in the refrigerator for up to 1 week. Pour a thin layer of olive oil over the top to help preserve freshness.