Perfect on crostini and washed down with a nice Rosé in this fine weather
250g/10ozs. black olives
50g/2 ozs. anchovy fillets
1 tablsp. capers
2 cloves garlic, crushed
15g/1/2 oz. basil, chopped
zest and juice of 1 lemon
200ml/12 tablsp. extra virgin olive oil
In a food processor, whiz together the olives, the anchovies and the capers.
Add garlic, basil, lemon zest and juice, then the oil.
Season with pepper.
(NOTE: the tapenade will keep for up to one month in the fridge)