Provencal Tapenade

READY IN: 5mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Process all the ingredients in a food processor until they form a smooth consistency.
  • Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
  • Serve with fresh or toasted bread.
  • Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.
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