Tapenade

SERVES 6 PREP TIME 15 MINUTES (+ STANDING TIME) 1 ½ cups (240g) large Kalamata olives, seeded and chopped

1 clove garlic, crushed

½ cup fresh oregano, chopped

2 sprigs rosemary

2 anchovies

cup (80ml) extra virgin olive oil

1 Place all ingredients in a food processor with a tablespoon of the extra virgin olive oil and pulse until chopped. Add remaining oil, pulse until a chunky paste. Season with freshly ground black pepper.

2 Serve immediately with toasted bread slices or spoon into a sterilised glass jar and add a little extra oil on the top to prevent oxidation of the surface. Not suitable to freeze.