The Aperitivo Hour - Black olive tapenade
I would categorise this in the “under 5 minutes to prepare” section of my repertoire.
In a food processor place 1 garlic clove (peeled), 3 anchovy fillets (I like the white ones), the juice of 1 lemon and 1 tbs capers. Whizz till finely chopped. Now add 1 cup pitted black olives and 1/4 cup olive oil. Whizz again till it has achieved the desired consistency (either finely chopped or creamy).
You can also use a mortar and pestle instead of the food processor.
Other variations include adding 1/2 cup sundried tomatoes, replacing the black olives with green olives, omitting the anchovies for a vegan version.
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