Green olive tapenade

This is one of my signature “dishes”,  I’ve been making it for years. It’s so salty and rich and great served on a crostini with a cold glass of white wine or prosecco. You could also use black pitted olives but the green are so vibrant.

  • 250g green, pitted olives
  • 6 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 80 ml extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon butter

  1. Finely chop the spring onion (I also use bits of the green section for extra colour)
  2. Gently sauté the onion and garlic in the teaspoon of butter until they are softened
  3. Add the olives, black pepper, onion and garlic to a blender and mince until finely chopped
  4. Pour in the olive oil and then the lemon juice slowly as the olives are being minced
  5. Stir and serve on crostini crackers or crisp, toasted slices of ciabatta or baguette.

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