This quick and easy recipe is a must add to any antipasto platter!
Going green with this Green Olive Tapenade
200g green olives, pitted
3 tablespoons capers
finely grated zest and juice of 1 lemon
1 anchovy fillet in oil, drained
5 tablespoons extra virgin olive oil
freshly ground black pepper to season
Place all the ingredients, except the olive oil and pepper, in the bowl of a food processor. Blitz the ingredients together to form a coarse purée. While the motor of the processor is still running, pour the olive oil into the mixture in a steady trickle to form a thick paste. Season with pepper.
To store, place the tapenade in a jar and cover with a layer of olive oil. Refrigerate and use within 5 days.