Tapenade

Ingredients: 

• 300g olives (remove pits after weighing)


• 3 anchovy fillets


• 1 large garlic clove


• 2 tbsp pine kernels


• 1/2 tbsp capers (rinsed to remove excess brine)


• 120ml extra virgin olive oil (needs to be decent quality as will be consumed uncooked)


• Juice of half a lemon


• Salt and pepper to taste

• Prep time: 5 mins


• Refrigeration time: 24 hrs

Instructions: 

• Place olives, anchovies, garlic, pine kernels and capers into a blender


• Blend until it forms a course paste


• Add olive oil, lemon juice and seasoning and blend for a further 15 seconds or so


• Place in a clean jam jar (or similar), close tightly and refrigerate for 24 hours