Black olive and bokkom tapenade

6 servings Prep: 5 mins, Cooking: 5 mins
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A match made in Mediterranian heaven.

By Food24 August 11 2010
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Ingredients (10)

a bowl olives — blacked, pitted
2 bokkoms — marinated in olive oil and lemon juice
3 garlic — cloves, peeled and crushed
1 capers
1 fresh rosemary — sprig
1 fresh parsley
1 fresh lemon thyme — sprig
salt — just a pinch
freshly ground black pepper
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Roughly blend the olives, garlic, bokkoms and herbs in a food processor, using the ‘pulse’ function.
If you don’t have a food processor, use a sharp chef’s knife to finely chop all the ingredients.
Aim for a spreadable paste, without mashing it up too much.
Taste for salt (seems superfluous, but trust me – the olive bitterness can be overpowering sometimes), black pepper and lemon juice.

For more of Sardines on Toast‘s recipes click here.

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