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Tapenade

Alex Mackay from Market Kitchen
Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

Tapenade

Method

1. Put all the ingredients into the bowl of a food processor or blender and blend together for us long or as little as you like, depending on whether you prefer a chunky or fine texture.

Cook's note:
Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 250g pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on red mullet fillets or grilled meat. It keeps for ages in the fridge.

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Serves: Makes about 300g

Prep: 10 min

Ingredients
300g black olives, pitted (see Cook’s note below)
2 tbsp salted capers, rinsed and well drained
2 anchovies
1 garlic clove, peeled and crushed
1 sprig savory or Thyme, leaves picked from the stalks
4 tbsp Olive oil