Black olive tapenade recipe

Ingredients

• 150 g (5.3oz) black olives
• pitted and chopped
• 1 garlic clove
• crushed
• 1 tbsp capers
• drained
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 75 ml (2.6fl oz) olive oil

Instructions

1. Place the olives, garlic, capers, lemon juice, and zest in a mortar or the small bowl of a food processor.
2. Add 1 tablespoon oil and pound or whizz, gradually adding more oil until you have a thick paste.
3. Taste, season with pepper, and serve immediately.
4. Tapenade can be refrigerated, covered with cling film, for up to 4 days.