Tapas - Tapenade

Tapas wouldn't be complete without tapenade, and being so simple it's a must! I feel quite guilty posting this as a recipe since it really only involves throwing all of the ingredients into a food processor, but since we served it I thought I may as well tell you how to make it.

Thrift tip - use the oil from the tin of anchovies instead of olive oil when frying the chorizo/onions in your other tapas dishes. This gives a great depth of flavour!

Traditionally tapenade is spread on bread - we served it with crusty ciabatta - but it also makes for great canapés or starters such as bruchetta.

Ingredients

1 jar of black olives - approximately 250g - pitted

6 anchovy fillets - 1 tin of anchovies - drained

3 tbsp capers, drained

2-3 cloves of garlic

Juice of 1 lemon

Bunch of parsley, coarsely chopped

2-4 tbsp olive oil

Salt and cracked black pepper

Method

 To make a smooth textured tapenade, combine the garlic, anchovies, capers and lemon juice in a food processor. Blitz for around 10 seconds. Tip in the olives, parsley and sufficient oil to make a paste.

Season to taste. 

Serve with crusty ciabatta bread.