Olive and caper tapenade
Ingredients:
340 g VERA black olives (drained)
1–2 cloves of garlic
1–2 tablespoons of capers
5–8 tablespoons of VERA olive oil (depending on your preferred consistency)
the juice of ½ a lemon
freshly ground pepper
fresh or dried thyme
Preparation:
Put all the ingredients into a blender and blend until you have a smooth paste. If you prefer a more rustic texture, you can grind them in a mortar. If the paste is too thick, add a little more olive oil. If you want to give it a bit more flavour, add some extra capers. For those not making the vegetarian version, anchovies also make a great addition. Store in the fridge, covered with a thin layer of olive oil – it will keep for up to a week.
