Black olive tapenade
By Miriam Nice
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta – a great alternative to pesto
Nutrition per serving
- 290g jar of pitted kalamata black olives (160g drained weight)
- 1 tbsp capers
- 2 anchovy fillets
- 50ml olive oil
- 1 tsp red wine vinegar
- sprig fresh thyme, leaves only (optional)
TipHow to serve
Fold through pasta or spread on a baguette, top with goat's cheese and grill.
Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.