Olive Paste – Tapenade

Remove the stones from the olives and chop them very finely or in a food processor. Remove tomatoes from the oil, drain and also chop very finely. Remove the skin from the garlic and chop finely. Chop capers and chili pepper.

Put everything in a suitable bowl and mix well with the olive oil. Season with pepper and thyme.

Add 2-3 rinsed and finely chopped anchovies to the olive paste.

Fridge.

Delicious on toasted brown bread or fresh baguette, ciabatta or wholemeal baguette.

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