Pepperberry and Kalamata Tapenade

Ingredients

350gm Kalamata Olives

1 teaspoon Ground Pepperberry

75g anchovy fillets in oil

1 clove garlic, crushed

3 tablespoons Macadamia Nut oil

Pepperberry Oil (see recipe above)

Method

Pit the olives and then blend with Pepperberry, anchovies and garlic in a food processor until a smooth paste is formed. (Approx 5 minutes).

Store the tapenade in sterile glass jars and pour just enough Pepperberry Oil over the top to seal the tapenade from the air. It will continue to develop its flavor, so make it at

least a day before you want to use it. Put the lids on the jars and the tapenade will keep refrigerated for several months.

Serve with crusty bread, or in sandwiches (with ham, tomato and bocconcini or goat’s cheese), or toss through pasta. Use as a dip or serve with poached eggs.

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