Tapenade is one of those delicious savoury dishes that can be eaten any time of the day or night. Originating from France, tapenade forms a staple part of the French diet and is affectionately called Provencal caviar. It can be flavoured with garlic, bay, thyme mustard and some folk even add a splash of rum or Cognac.

Chef: Don Hancey

Comments: Traditionally tapenade is made in a mortar and pestle and this is a fine way of preparing the dish if you have the time. This method gives you a more chunky textural feel and is very yummy. For those with little time to spare use your kitchen whiz or blender. You can make the mix as fine as you like although I prefer it to be a tad chunky.

Ingredients:

• 150g olives best quality pitted Kalamatta olives
• 60g capers rinsed in cold water
• 2 large garlic cloves, crushed
• 6 to 8 anchovies
• A few fresh picked thyme leaves
• Dandaragan Estate EVOO fruity to bind
• Handful of Italian parsley
• Squirt of fresh lemon juice
• Salt and pepper to taste

No. Serves: 2

Cooking Instructions:

• Put all ingredients except EVOO into kitchen whiz and pulse .
• Slowly add EVOO to bind
• Once ready serve with only the freshest veggies and bread.