By Max Halley and Ben Benton
There are times in a sandwich-maker’s life when they want something between their bread that is salty and bitter and a little sharp; SOMETHING TO COUNTER THE RICH, fatty goodness that they have piled up ready to devour. At times like this, tapenade is just the thing.
Dust off your food processor.
Into the bowl of said machine, add the anchovy fillets, garlic, capers, lemon zest, dried chilli flakes and parsley stalks. Blitz until they are a sticky mess and then add the parsley leaves and thyme.
Drain the pitted olives and add to the mixer along with half the olive oil. Blitz again in short pulses so as to retain some texture to the sauce. Ta