Ode to the olive

TAPENADE

Rough diamond

A delicious olive spread can be made by crushing olives and adding a little olive oil. And you can do so much with it: stir it through pasta, smear it on bread, or spoon it on a lamb chop. This recipe remains my favourite.

Ingredients

(makes 350 ml)

½ cup good olive oil
1 slice white bread, crusts removed and cubed
1 small white onion, finely chopped
3 garlic cloves, finely crushed
½ cup pitted green olives
½ cup pitted black olives
a handful basil and parsley
3 anchovy fillets, coarsely chopped
1 tablespoon capers
1 teaspoon fresh lemon juice

Here’s how

1-2 tablespoons of the oil in a pan and fry the bread cubes until golden brown and crispy. Spoon them out and then add another tablespoon of