250g Lepanto Kalamata Pitted Olives
25g anchovies
3 garlic cloves
100-150ml Lepanto Extra Virgin Olive Oil
juice of ½ lemon
Mix the first 3 ingredients in a blender until combined, then add the oil slowly until you reach the desired consistency (you may not need to use all of the oil). Add half a squeezed lemon and season to taste.
Tapenade is a great dip for antipasto platters, on crostini, and as a coating on fish, chicken or lamb. Try making it with green olives for a different flavour!
Recipe provided by Laurent Loudeac (Food Show 2008).