Tapenade

Ingredients: 

• 300g pitted olives


• 3 anchovy filets


• 1 large garlic clove


• 2 tablespoons pine kernels


• 1/2 tablespoon capers (rinsed)


• 100ml extra virgin olive oil


• Lemon juice


• Salt & pepper

Instructions: 

• Put olives, anchovies, garlic, pine kernels and capers in a blender and chop til fine.


• Add oil, lemon juice and a generous pinch each of salt and pepper.


• Place in an airtight container (I usually use an old olive jar or similar) and refrigerate for 24 hours to allow the flavour to mature.


• Delicious smeared on slices of fresh baguette or toast.