3 tablespoons extra virgin olive oil

1 garlic clove, finely chopped

½ fresh red chilli, sliced

3 tablespoons capers, finely chopped

1 tin 50g anchovy fillets, reserve the oil

250g Spanish black olives, such as Aragon, pitted

1 tablespoon oregano, chopped

Zest and juice of 1/2 lemon, or to taste

Sea salt and freshly ground black pepper

This is the way I make tapenade:

In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour. Leave to cool.

Put all the ingredients together in a food processor and blend. Normally I use the oil from the anchovies. Be careful with the salt seasoning as the anchovies and the capers are quite salty.