Olive and Sun-Dried Tomato Tapenade

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Briny olives and sweet sun-dried tomatoes blend into a punchy Provençal-style tapenade that instantly turns bread into a proper starter.

Serves: 6 people

Preparation time: 20 min

Ingredients

• Green olives – 100 g
• Black olives – 100 g
• Sun-dried tomatoes – 75 g
• Capers – 1 tbsp
• Garlic – 1 clove
• Lemon juice – 1 tbsp
• Olive oil – 2 tbsp
• Black pepper – to taste
• Bread or crostini – to serve

Method

1. Put the olives, sun-dried tomatoes, capers and garlic in a small food processor.
2. Pulse while adding lemon juice and olive oil until you get a coarse spread rather than a completely smooth purée.
3. Taste and season with black pepper. Usually no extra salt is needed because the olives already bring plenty.
4. Serve with toasted bread or crostini as a bold little starter or part of a sharing table.