Olive and Lemon Tapenade Recipe
- 100g/3½oz black olives, pits removed
- 1 garlic clove, finely chopped
- ½ lemon, juice and zest
- 3 tbsp olive oil
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
It is so simple: place all of the tapenade ingredients into a small food processor and process until smooth and combined. We suggest serving on a toasted bruschetta or as a dip. A perfect appetiser.