Tapenade
Image: Martin Davidson
(Seen in bowl on the left)
INGREDIENTS
400g olives
75g capers
50g tin anchovies - optional
2 cloves garlic
1 tsp Dijon mustard
2 tbsp olive oil
2 tsp lemon juice
2 tbsp basil
METHOD
• Put all ingredients into a mixer and blend till it looks like a chunky paste.
Recipe by Jo Beer, www.revitalise.net
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