Try this healthy olive tapenade recipe for your next indulgent moment with friends or just for you.
2 cups brine cured olives, pitted
4 anchovies, drained
1 small garlic clove, chopped
2 tablespoons capers, drained
2 1/2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth.
While processing, slowly add oil continuously, until mixture forms a thick, smooth paste. Stir in lemon juice and season with pepper.
Transfer in a serving bowl and drizzle a tablespoon of oil over the top. Alternatively to keep for longer, transfer into a sterilised glass container, pour in olive oil to cover mix. Tapenade can be stored in the refrigerator for up to 7 days.