Make this tasty tapenade recipe and give as a Christmas gift with a bag of posh pasta and a jar of home-made pesto.
Ingredients
- 100g black olives, stoned
- 2 tbsp capers, drained and rinsed
- 1 plump garlic clove, crushed
- 85ml extra-virgin olive oil, plus extra to store
Method
- 1. Put the olives, capers and garlic into a food processor and blend until smooth. With the motor running, pour in the oil in a slow, steady stream. Season well. Transfer to a small bowl or jar and top with a film of oil.
Chef's tip
Store in fridge, covered in layer of oil for up to 2 weeks.