Tapenade

• 3 tablespoons olive oil, extra-virgin
• 1 clove garlic finely chopped
• 1/2 each red chili peppers freshly sliced
• 3 tablespoons capers finely chopped
• 50 grams anchovy fillets 1 tin, reserve the oil
• 250 grams black olives Spanish, such as Aragon, pitted
• 1 tablespoon oregano chopped
• 1/2 each lemon juice and zest, or to taste
• 1 x sea salt
• 1 x black pepper freshly ground

1. This is the way I make tapenade:
2. 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.
3. Leave to cool.
4. Put all the ingredients together in a food processor and blend.
5. Normally I use the oil from the anchovies.
6. Be careful with the salt seasoning as the anchovies and the capers are quite salty.

olive oil, garlic, red chili peppers, capers, anchovy, black olives, oregano, lemon juice, salt, black pepper

Taken from recipeland.com/recipe/v/-tapenade--51095 (may not work)