Green olive tapenade (Hugh Fearnley Whittingstall)

Delicious on its own with bread or toast, but also a versatile ingredient to add an olivey bite to all sorts of other dishes. To make it vegetarian, leave out the anchovies. Makes 400g.

2 garlic cloves, minced
Juice and grated zest of ½ lemon
2 tbsp salted capers, soaked in water for 10 minutes, drained and rinsed
6 anchovy fillets in oil, drained
2 tsp fresh thyme leaves, chopped
¼ tsp chilli flakes (optional)
400g oil-cured green olives, drained and pitted
Up to 100ml extra-virgin olive oil
Freshly ground black pepper

Put the garlic, juice and zest, capers, anchovies, thyme and chilli in a food processor and pulse until well blended. Add the olives and pulse to a coarse paste. Slowly pour the oil through the feed tube, pulsing as you go, until it’s the texture you like – you may not need all the oil. Taste and add black pepper if necessary.

Five things to do with tapenade:

Push under the skin of a chicken before roasting it.

• Mix a few tablespoons with breadcrumbs and spread over breast of lamb before rolling and roasting.

• Serve on crostini with some crumbled soft goat’s cheese.

• Toss with just-cooked potatoes as a salad to go with grilled sardines.

• Brush over a sheet of bought puff pastry, roll up, cut into thin rounds and bake at 200C/400F/gas mark 6 for 12 minutes, until puffed and golden. Serve as a nibble with drinks.


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