For me tapenade is a healthier way of having a salty snack with drinks before dinner. It’s the snack that stops me reaching for crisps, for which I have a weakness. Research proves that there are a dozen different methods and preferences for making tapenade but I very much subscribe to the bung it all in and whizz method. I thought this time I would try putti g the softer roasted garlic in it rather than raw and it works well.
Serves 4 as nibbles with drinks
1 clove of garlic from a bulb of roasted garlic
100g of pitted Kalamata Olives
1 tablespoon of capers
Juice of a 1/4 of a lemon
3 tablespoons of flat leaf parsley roughly chopped
Extra Virgin Olive Oil
1. Simply put all of your ingredients in a blender and blend, add oil to loosen until you get the consistency that suits you. Mine preference is more on the chunky side as you will see from the picture.