Tapenade is a tasty pre-dinner snack and when homemade and stored in a decorative jar, makes a good gift. It keeps almost indefinitely in the fridge, topped with a little olive oil and left out to de-solidify before serving. Try it with some Mediterranean nibbles before a meal. Tapenade can be made quickly in the Dualit Food Processor. Although made traditionally with black olives, green olives could also be used.

Shopping List

• 400g black olives, pitted eg. Spanish Conchillo or kalamata
• 10 anchovy fillets in oil
• 2 fat cloves garlic, crushed
• 2 tbsp capers
• 100ml good quality extra-virgin olive oil
• Salt and pepper

Method

1. You will need to warm the olives and the olive oil on a cold day, by standing their containers in hot water.
2. Place the olives, anchovies, garlic and capers in the large bowl fitted with its chopping blade.
3. Blend to a paste, scrape sides down with the rubber spatula.
4. With the motor running, add the oil in a dribble down the feeder tube, until you have a thick paste.
5. The Tapenade should hold its shape on a spoon.
6. Store in glass screw top jars.

Top Tip: Buy olives that are not already pitted and remove the stones just before use. Although a little more time consuming, the flavour in the olives will be much better.