Tapenade

A leg of ham served with plenty of bread, salad greens and accompaniments such as this tapenade, make a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.

Ingredients

3 cloves	Garlic, chopped
125 g	Kalamata olives, pitted (Main)
1 handful	Parsley, chopped
2 Tbsp	Capers
1 handful	Coriander, chopped
3	Anchovy fillets, use up to 5
1	Lemon, zest and juice
¼ cup	Olive oil

Directions

1. In the food processor combine pitted olives, garlic, capers, a handful of chopped parsley and coriander, 3-5 anchovy fillets and the zest and juice of a lemon.
2. Whizz to combine evenly, then with the processor on, slowly pour in olive oil and blend to a soft spread.
3. Season with freshly ground black pepper and lemon juice.