Tapenade

• 1 clove Garlic, crushed
• Juice of 1 Lemon
• 3 tbsp Capers, chopped
• 6 Anchovy fillets, chopped
• 250g Pitted Black Olives, chopped
• Small bunch Parsley, chopped
• Salt and freshly ground Black Pepper
• 4 tbsp Extra Virgin Olive Oil

Depending on whether you prefer a coarse or smooth texture, either mix everything together and transfer to an airtight container or put everything except the oil into a food processor and blend until smooth.

Then add enough of the oil to make a paste, blend again briefly to mix and transfer the mixture to an airtight container.

Top with any remaining oil.

Use within 1 week.