OLIVE TAPENADE

Makes 1 cup (250ml) Prep 5 min

3 cups (750ml) kalamata olives, drained and pitted

1/ 3 cup (80ml) chopped flat-leaf parsley

1 clove garlic, chopped

1 anchovy fillet (optional)

1 tbsp (15ml) capers, drained

3 tbsp (45ml) olive or avocado oil

Combine the olives, parsley, garlic, anchovy fillet (if using) and capers in a food processor and blend until finely chopped.

With the motor running, add the oil in a thin, steady stream, scraping the bowl with a spatul occasionally until the tapenade is smooth.

Serve with crusty bread, breadsticks or vegetable crudités for a quick canapé or snack.

#olive #tapenade