Green olive tapenade

Name: Green olive tapenade
Ingredients: 2 cloves Garlic, use 3 cloves if wished, crushed to a paste with ½ tsp salt (Main); 200 g Green olives (Main); 3 Anchovy fillets (Main); 1 Tbsp Capers (Main); 1 Tbsp Pickled jalapeno chillies, optional; 1 large handful Parsley, roughly chopped; 1 small handful Fresh oregano; 50 ml Olive oil; 1 Lemon, zest and juice; 1 splash Red wine vinegar

Tam West

Warren Elwin

Food writer

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Serve as a zingy condiment with raw vegetables, as a topping for canapes or crostini, or mixed into cheese straw pastry. Add to stuffing, cheesy breadcrumb or sausage roll mixes. Spread under the skin of a chicken to roast, or on top of fresh fish to grill.

Ingredients

2 cloves	Garlic, use 3 cloves if wished, crushed to a paste with ½ tsp salt (Main)
200 g	Green olives (Main)
3	Anchovy fillets (Main)
1 Tbsp	Capers (Main)
1 Tbsp	Pickled jalapeno chillies, optional
1 large handful	Parsley, roughly chopped
1 small handful	Fresh oregano
50 ml	Olive oil
1	Lemon, zest and juice
1 splash	Red wine vinegar

Directions

Place garlic paste in a food processor with olives, anchovy fillets, capers, pickled jalapenos if using, parsley and oregano. Add olive oil, lemon zest and juice and a splash of red wine vinegar and blitz to combine to a coarse pate. Season with freshly ground black pepper and chill.