Tapenade

1. 500 g kalamata olives, pitted (see Hints and tips)
2. 100 g capers, rinsed
3. 100 g anchovy fillets
4. 200 ml olive oil

• Place all the ingredients in a food processor and blend until smooth. or chop and then pound in a mortar and pestle, leaving the oil until last.
• Store, covered with a thin layer of oil, in a sealed container in the refrigerator for up to 5 days.

Posted in: Dips  and  Accompaniments