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 Bread 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!
Choose your favourite Belle & Wilde Loaf and toast or warm through.
Spread your tapenade lavishly on the slices of bread and top with crumbled feta. Also great on Belle & Wilde Toasts and served as canapés.
The tapenade will last several weeks in an airtight container in the fridge. You can even freeze it for extra convenience!