450g (1lb) pitted black olives
6 anchovy fillets in oil
1 clove garlic, crushed to a cream
2 tsp capers, drained of brine or rinsed of salt
salt and pepper
zest of 2 lemons, finely grated
1 small chilli, finely chopped
6 tbsp extra virgin olive oil
1 tbsp chopped parsley, chives and/or thyme
½ baguette loaf
1 clove garlic, cut in half
- Chop the olives finely with the anchovy fillets, add the garlic and capers and continue chopping until it becomes a soft paste. Place in a small bowl, taste for seasoning, and add lemon zest, chilli and olive oil until it reaches the consistency you like (stiffer to use as a spread but looser if it is to become a sauce).
- Finally add either chopped parsley, chives or thyme – or all three. This may be made in advance and kept in the fridge – although it is best to add the fresh herbs just before serving.
- Slice a baguette (or similar country-style bread) thinly and place on a baking sheet, drizzle with olive oil and bake in a medium-hot oven (approximately 180C fan/200C/gas 6) until golden (this may also be done on a char grill – turning over to colour both sides). While still hot, rub each slice with a cut clove of garlic and serve topped with tapenade.
Recipe sourceExclusive recipe: Black olive tapenade toasts with anchovy, capers and EVOO,