Tapenade

• 3 tbsp. extra virgin olive oil
• 1 garlic clove, finely chopped
• 1/2 fresh red chilli, sliced
• 3 tbsp. capers, finely chopped
• 1 tin 50g anchovy fillets, reserve the oil
• 250g Spanish black olives, such as Aragon, pitted
• 1 tbsp. oregano, chopped
• 2 lemon,
• to taste
• Sea salt and freshly ground black pepper

1. In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour.
2. Leave to cool.
3. Put all the ingredients together in a food processor and blend.
4. Normally I use the oil from the anchovies.
5. Be careful with the salt seasoning as the anchovies and the capers are quite salty.

extra virgin olive oil, garlic, red chilli, capers, anchovy, spanish black olives, oregano, lemon, salt

Taken from www.foodgeeks.com/recipes/22012 (may not work)