Ingredients
- Garlic 1 clove
- Capers 1 tbsp
- Lemon 1
- Leftover pitted olives 350g
- Spinneysfood Black Pepper ½ tsp, freshly ground, to taste
- Spinneysfood Italian Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Basil A handful
- Spinneysfood Whole Black Peppercorns Freshly ground, to taste
- Crusty bread To serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Olive and herb tapenade
French 10 Mins Prep
- Mince the garlic and rinse the salt off the capers. Zest and juice the lemon.
- Place all the tapenade ingredients, except for the herbs, in a food processor. Pulse a few times until the mixture is coarsely chopped but still has some texture.
- Roughly chop the herbs so you do not have to over blend the tapenade. Add the herbs for a few final pulses, being careful not to over blend into a paste.
- Serve immediately with freshly ground black pepper and crusty bread.
- Store in an airtight container in the fridge for up to 2 weeks.