Green Olive Tapenade.
From Karin at The Real Olive Company
INGREDIENTS
185g pot of organic wild garlic and basil olives
35g of whole almonds
1 tbsp of capers, rinsed and drained
35g of whole almonds
1 tbsp of capers, rinsed and drained
3 tbsp olive oil
A good squeeze of lemon juice
A few basil leaves
Black pepper, sea salt to season
A few basil leaves
Black pepper, sea salt to season
METHOD
Put all ingredients in a blender and mix well until it has turned into a nice paste with some texture still to it.
Serve with bread, nachos or any fish dish.
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