Possum’s Recipe Book

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.