[WATCH] Olive tepanade

Pippa Mattei makes an olive tepanade

Ingredients

• 400g black olives, pitted and rinsed
• 75g capers, drained placed on kitchen roll
• 30g anchovy fillets, plus a little of their water
• 2 cloves garlic, peeled and chopped
• 1 tsp Dijon mustard
• 2 tbsp virgin olive oil
• 1 lemon, juice only
• Handful fresh basil
• Pepper (no salt because of anchovies)

Method

1. Place all ingredients in your food processor and whizz for a few seconds, you do not want a smooth paste but a grainy one.
2. Put in a serving bowl, top with chopped basil and serve with toast or breadsticks.

A spoonful of tapenade can be added to a soup, or to a salad dressing.

This recipe first appeared on Gourmet Today TV, episode 1 on TVM, on 3 October 2014.