Tapenade- A Provencal dish consisting of puréed or finely chopped olives, capers, anchovies and oliv

Tapenade is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread.

Ingredients

150 g black olives, pitted and chopped finely

1 garlic clove, crushed

1 tbsp capers, drained

150 g roasted red bell peppers, finely chopped

2 tbsp lemon juice

1 tsp lemon zest

¼ cup olive oil

Freshly ground pepper

Method: Place the olives, garlic, capers, roasted red bell peppers lemon juice, and zest in a mortar. Add 1 tsbp of olive oil and puree the mixture adding more oil until you have a thick paste. Taste, season with peppers, and serve immediately. Tapenade can be refrigerated, covered with plastic wrap, for up to 4 days.

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