Baked Garlic Tapenade


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
1 anchovy
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.




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