Black Olive Tapenade

Black Olive Tapenade

Tapenade is a simple paste loaded with umami (that's Japanese for utterly delicious savoury flavour). Use it on pizzas - see our Eggplant & Scamorza Pizza - or simply as a snack or pre-dinner bite on pita bits or crusty bread. Tapenades can be made using olives of any colour, but you can also use roasted eggplant or roasted capsicum.

Ingredients:
2 tbsp extra virgin olive oil
1 tsp capers
150g pitted kalamata olives
2 anchovy fillets
pepper to taste

Blitz all ingredients in a mini food processor until it forms a rough paste. If you don't have a mini food processor a mezzaluna or good kitchen knife will do the job - it'll just take a little longer. Use the tapenade immediately or store refrigerated for up to a week (or frozen for a longer life).

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