Tapenade hails from southern France and it is more than a puree of olives and garlic. This thick green olive paste, prepared with capers, anchovies, almonds and a little garlic, is enhanced with a touch of smoked paprika . Toasting the almonds will also add a touch of warmth to the mixture. It is delicious served on crostini or accompanied with chargrilled fish.

Ingredients

• 2 cups green olives, pitted
• 1 tblsp salted capers, rinsed
• 2 anchovies
• 70 gram packet blanched almonds, toasted
• 1 tblsp cumin seeds, roasted
• ½ tsp smoked paprika (or use 1 tsp paprika)
• 1 clove garlic, chopped
• 3-4 tblsp extra virgin olive oil

Method

1. Place all the ingredients in a food processor and process until combined, but still slightly chunky.
2. Garnish as wished. Serve with crostini.

Cooks Tips

Green olives are unripe olives, usually very bitter and with a firm flesh. If you are buying unpitted olives to marinade, you will need to crack the flesh with a gentle push from a mallet or rolling pin to allow the marinade to penetrate.