150g green olives, 2 anchovies, 1 tsp chopped garlic, 1 tsp chopped parsley, zest of 1 lemon, 1 tsp capers, 2 tbsps olive oil, salt and pepper to season

This makes a really great dip and is so simple - it honestly takes about 2 minutes start to finish. Place everything in a whizzer and give a blast for about 5 seconds. Check and blast again if necessary. You can always add a drizzle more olive oil if it is too thick. I personally like it when the tapenade is slightly course so keep checking to make sure that you get the consistency that you are wanting 

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