Olives101.com

Recipe by Sarah Hobbs,
Photo by William Meppem,

Preparation Time: 10 minutes
Makes : 1 1/3 cups

Ingredients

• 160g (1 cup) pimento-stuffed green olives
• 30g (1/4 cup) walnut pieces
• 2 tbs slivered almonds
• 4 anchovy fillets, drained on paper towel
• 1 tbs drained capers
• 2 tbs extra virgin olive oil
• 2 tsp fresh lemon juice
• Freshly ground black pepper
• Olive oil, to cover
• 1 baguette (French breadstick), sliced, lightly toasted, to serve
• Baby rocket, to serve

Method:

1. Place the olives, walnuts, almonds, anchovies, capers, oil and lemon juice in the bowl of a food processor and process until finely chopped. Taste and season with pepper. Transfer to a small airtight container and cover with a thin layer of olive oil to prevent discolouring. Store in the fridge until required.
2. Spread on toasted baguette slices and top with baby rocket to serve, if desired.

Notes & tips: This tapanede is also great stirred through hot pasta. Store in an airtight container in the fridge for up to 4 days.

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