Wednesday, July 13, 2011

Black olive tapenade

Ingredients
Makes 125ml. Keeps for 5 days in the fridge

100g drained pitted black olives
2 garlic cloves, peeled and crushed
1 tsp lemon juice

Method

Blend all the ingredients in a food processor until smooth. Transfer to a clean screwtop jar and place in the fridge until required.

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