Ingredients
5 total- 70g mixed pitted olives
- 3 sundried tomatoes
- 1 heaped tbsp chopped flat-leaf parsley
- 1 heaped tbsp chopped basil leaves
- 1 tbsp extra-virgin olive oil
Method
2 stepsStep 1
Put the olives, sundried tomatoes, parsley, basil and olive oil in a blender and pulse together until coarsely chopped. Or roughly chop the olives and tomatoes by hand, then stir in the herbs and olive oil.
Step 2
The tapenade will keep in the fridge for up to 5 days or can be frozen for up to 6 months.