BLACK OLIVE TAPENADE

100g pitted black olives

2 fillets good anchovies Conservas Angelachu or Ortiz

2 cloves garlic peeled

2 tbsp baby capers in brine

Half a bunch of flat parsley

Half a bunch of basil

175ml great quality Australian Extra Virgin Olive Oil

Espelette pepper

 

  • Pick the herbs off the stems and wash quickly in cold water then pat dry with paper towel.
  • Squeeze the juice from the capers so that they are dry and not sitting in any brine from the jar. Finely chop the garlic cloves. Roughly chop the olives, anchovies and herbs.
  • Once all ingredients have been chopped down in size, place everything into a food processor and blitz for 20 seconds until just combined into a coarse paste. The espelette pepper gives a nice fruity spice to it but if you can’t source this, just try with a splash of tabasco.