Tapenade is easy to make

Feb 12 2009 By Luke Tipping

Q. Is possible to make tapenade at home?

Richard, Erdington

A. This classic accompaniment which originated in Province is really easy to make and is well worth doing, as it is so versatile and goes well with many things.

Tapenade is delicious spread on toasted country bread. It can also be served as a dip with raw vegetables, mixed through pasta or even spread on fish or meat.

The process is very simple and will only take five minutes, but you must have good quality olives to start with.

In a blender or food processor, blend six anchovy fillets, 200g pitted black olives, one clove of garlic, one tablespoon of capers and three tablespoons of olive oil. Blend until you have a thick smooth paste.

It’s as easy as that.

If you don’t eat it all straight away you can keep it in the fridge but you should top it with a thin layer of olive oil before sealing.