Chilli & rosemary tapenade


Indulge in this traditional Provençal dish.

Shopping list:

  • 1 x packet 45g Chili & Rosemary ‘Ollies Flavoured Olives’
  • ½ small clove of garlic.
  • 1 tbspn salted capers, rinsed and patted dry
  • 1 anchovy fillet, patted dry
  • 2 tbspn extra virgin olive oil
  • 1 tbspn slivered almonds
  • Juice of ¼ of a lemon, or to taste.

  • Atep 1

    Separately, finely chop the garlic, capers, anchovy and slivered almonds. Place in a mortar and pestle. Chop them finely, but don’t puree as you are looking for some texture here.

  • Step 2

    Open the Chilli & Rosemary Ollies Olives and place on a chopping board. As above, chop finely and place in mortar and pestle.

  • Step 3

    Add the olive oil and lemon juice, then gently pound with the pestle making sure not to crush to much, but just enough to combine the flavours.

  • Step 4

    Season as necessary and serve with crackers and cheese.


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