Lulu Grimes

Olive Tapenade

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Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 400 g (14 oz) kalamata olives, pitted
  • 2 garlic cloves, crushed

Method

  1. Process all the ingredients together in a food processor until the tapenade has a smooth consistency. Season with freshly ground black pepper and serve with crostini. Spoon into a warm, sterilised jar, seal and refrigerate for up to 2 weeks.