Olive and Walnut Tapenade
- 350g pitted green olives
- 1 peeled garlic clove
- 1 tbsp caper paste
- 25g basil leaves
- 25g walnuts
- 30g sundried tomatoes in oil
- 50ml olive oil
- ½ lemon, juice only
- Drain and rinse the olives and add to a food processor with the garlic, caper paste, walnuts, basil and tomatoes. Blitz to a coarse paste.
- Pour in the lemon and oil, and pulse until you have a textured paste. Serve with crusty baguette or crudites.
5 mins
6 serving