Hailing from the Provence region of France, tapenade is a flavoursome dish that doesn’t hold back. You have to be a fan of black olives to enjoy this. And capers. And anchovies – some tapenade recipes leave these out, but we think they’re a crucial element. It’s essentially an olive paste, perfect for spreading on toasted breads and crackers.
Whizz up a batch the day before your party and keep refrigerated until your guests arrive.
Time: 5 mins / Serves: 8 / DIFFICULTY: Easy
Chop up the olives, capers and anchovies into really small chunks.
Mix in a bowl with all other ingredients. You can opt to blend in a food processor, but we like the roughness of a hand chopped tapenade.
Add salt, pepper and olive oil to taste. Serve with a selection of toasted breads and Krisprolls (as a nod to the host of the 2016 Eurovision Song Contest!).