Makes 250 g (9 oz)
The success of making a tapenade is totally reliant on good olives. It is a simple paste but it needs a good product to drive it. We recommend sourcing the best olives you can because you will get the best results. There are many variations of this recipe so you can play with the base one to get the result you want. This is also a handmade recipe, without the use of a food processor or blender, because we find it comes out a lot better with a little extra love.
200 g (7 oz) good-quality black olives
1 purple garlic clove, peeled
1 tablespoon baby salted capers, rinsed and squeezed dry
1 tablespoon chopped fresh flat-leaf (Italian) parsley
juice of 1 lemon
1½ tablespoons extra virgin olive oil
First, pit all of the olives, then chop them and place them in a stainless steel bowl. Crush the garlic and roughly chop it with the anchovies and add them to the bowl. Roughly chop the capers with the parsley and add to the bowl, then add the lemon juice.
Stirring constantly with a wooden spoon, slowly add the olive oil until well combined; season with freshly ground black pepper. Store the tapenade in a sterilised glass jar in the refrigerator for up to 3 months — it is great served with fish and fresh bread