25g anchovies (I use Italian anchovies)
100g pitted Olives (I like Kalamata Olives for this)
1 tablespoon Capers (I use the small salted Italian Capers)
1 garlic clove, crushed
1 tablespoon Olive Oil
If you are using the salted capers, just rinse then under water before using them in this recipe.
Add all the ingredients into a blender/processor and pulse to form a chunky paste. You still want texture in the tapenade.
Place the mix in a container - add a little more oil over the top to seal and store in the fridge.