Sundried Tomato & Basil Tartine topped with Black Olive Tapenade and crumbled Feta


160g pitted black olives
3 tbsp capers, drained
2 anchovy fillets
1 clove garlic
Juice of half a lemon
5 tbsp extra virgin olive oil
Fresh herbs (parsley/thyme) – optional
Freshly ground black pepper

Best feta cheese, crumbled

Belle & Wilde Sundried Tomato and Basil Loaf


Combine all the ingredients (except the feta and bread) and roughly blitz in a food processor or with a handheld blender. Add salt if desired – but beware as it will already be salty!

Slice your Belle & Wilde Sundried Tomato & Basil Loaf thickly lengthwise and toast or warm through.

Spread your tapenade lavishly on the slices of bread and top with crumbled feta. Also great on small slices and served as canapes.

The tapenade will last several weeks in an airtight container in the fridge. You can even freeze it for extra convenience!