Herb and Chilli Tapenade
125g black olives 1tbsp capers – drained and rinsed 2 garlic cloves – roughly chopped 1 red chilli – deseeded and chopped Handful fresh basil Handful parsley 2-3tbsp olive oil 1tsp Dijon mustard Method Place the olives, capers, garlic cloves and red chilli in the bowl of a hand blender and chop roughly. Add herbs and blend again roughly chopped. Pour mixture into a bowl and add olive oil. Use within 2 days.