Olive tapenade

Was totally blown away with the taste of this dip. So easy to make but oh so flavourful and just delicious. Makes me wished I learnt of this dip much earlier :)

Great with bread, crackers and also as a filling for palmiers (which is my next post).

Ingredients (recipe was adapted from combination of various cooks, can't remember which one now)

1 can black olives (pitted)
2 tbsp capers (rinsed)
2 anchovy fillets
3-4 cloves garlic
1/4 cup extra virgin olive oil
handful of parsley and basil leaves
2 tbsp lemon juice, to taste
freshly cracked pepper

Method:

Put everything into a food processor and pulse until required texture. Add more garlic, lemon juice and herbs to your preference.

Bench notes - Made this dip super smooth or chunky in texture *told ya this is a super yummy dip*. If using for filling, prefer the smooth texture. If serving with bread/crackers, chunky texture is preferred.

Use Italian Flat Leaf Parsley (instead of normal parsley) for more flavour otherwise will taste a little flat!