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Black Olive Tapenade

Recipe by The Devilled Egg | The Online Cookery School

A simple snack or side dish that packs a flavour punch


  • 1 garlic clove
  • Juice from 1 lemon
  • 3 tablespoons of capers
  • 6 anchovy fillets
  • 250g of pitted black olives
  • 6 sprigs of parsley
  • Glug of fussels rapeseed oil
  • Black pepper ground


Add all the ingredients to a food mixer and blitz, should retain a chunky texture.

Serve with chunky bread, crakers etc or as a side dish in a salad

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