Dip, spread, soup topping, sneaky finger load this pretty much ticks all the boxes! This spicy tapenade is so full of zingy flavour, so versatile and a must in the fridge to make a quick platter when unexpected friends arrive.......Its not called Food for Friends for nothing, you know!
Makes about 2-3 cups
2 cups of pitted Kalamata olives
8 anchovies
2 tbs of capers
2 red chillies, roughly chopped
1 cup of continental parsley leaves, roughly chopped
2 cloves of garlic, roughly chopped
2 tbs of lemon juice
1/2 a cup of extra virgin olive oil
Place the olives, anchovies, capers, chillies, garlic and parsley in a food processor. Pulse a few times to get going and then process continuously, gradually adding the oil until you have a nice fine paste. Add the lemon juice and give another pulse to combine.
Spoon the tapenade into an airtight container and use when needed. To serve, spoon into a nice serving bowl and drizzle with a little more olive oil, spread on grilled ciabatta bread or use as a soup topping (recipe to follow). Will keep in the fridge for up to 2 weeks and is suitable to freeze.
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