Archive for April, 2015

Todays Recipe

Saturday, April 4th, 2015

Tapenade

 

350g pitted kalamata olives

3 – 4 anchovies – chopped (start with 3 and add another if you feel it needs it)

3 medium sized cloves of garlic – crushed

2 tablespoons of salted capers – rinsed and dried

1 tablespoon of lemon thyme

2 tablespoons of sherry vinegar

3 tablespoons of olive oil

 

Put everything into a food processor and blitz until it is a paste.

 

Makes approx 2 cups

Have on biscuits or toast with a cold ale!

 

Keep in an air tight jar in the fridge for about 7 or so days.