A great appetiser on toasted bread or used as a dip, this green olive tapenade is the perfect accompaniment to a glass of crisp white wine.
85g pot of organic wild garlic and basil olives
35g of whole almonds
1 tbsp of capers, rinsed and drained
3 tbsp olive oil
A good squeeze of lemon juice
A few basil leaves
Black pepper, sea salt to season
Put all ingredients in a blender and mix well until it has turned into a nice paste with some texture still to it.
Serve with bread, nachos or any fish dish.