If the olives are very dry, steep them in olive oil before making this. Blitz all ingredients in a food processor until you have a fairly smooth paste. Don’t overwork it as you do need some texture. This is an alternative to a traditional anchovy-driven tapenade but you can add a tablespoon of chopped anchovies if you like. Store in an airtight container in the fridge.Recipe reprinted with permission of Tony Jackman. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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