Luke Mangan's tapenade

Serves
10 or more

Cooking

15min
By
Average: 3.8 (4 votes)
Yum

Ingredients

120g seeded kalamata olives
10g garlic cloves, chopped
10g tinned anchovies
10g fresh basil leaves, chopped
125ml virgin olive oil
Black pepper to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place all ingredients into blender and lightly blend until a paste.