Tapenade
2 cloves garlic, peeled
30g (1oz) flat anchovy fillets, drained
250g (8 oz) black olives, stoned
2 TB capers, drained
1 TB mixed fresh rosemary and oregano
3 TB extra virgin olive Oil, plus a little extra
freshly squeezed lemon juice
salt and freshly ground black pepper
Combine the garlic, anchovies, olives, capers, herbs and oil in a food porcessor
and whiz until chopped, although not too finely. A little freshly squezed orange juice ,can be added for piquancy. Season
to taste with salt and pepper, and transfer to a bowl or covered container.
Float a little slick of oil on top. Refrigerate until needed. When ready
to use, stir the oil into the tapenade and check seasoning
