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.