Preparation time: 10mins
Cooking time: None
Ingredients (serves 4)
250g pitted green olives
100g Freshly ground almonds
40g capers, rinsed or drained
10 anchovy fillets, rinsed or drained
1 garlic clove, peeled
50 ml olive oil
- Put the olives and the ground almonds into a food processor and cut and chop them into a fine paste.
- Stop the machine and add the capers, anchovy fillets and garlic. Start the machine and chop and blend these into the olive mixture until you have a smooth paste.
- Mix the olive oil, then season with pepper to taste
- Pour the finish tapenade into a preserving jar. Pour a little more olive oil over the top and store in the fridge until required.