Black olive tapenade

a sprig
of fresh flat-leaf parsley, leaves picked
sea salt
½ a clove
of garlic, peeled
a handful
of black olives, pitted

2
salted anchovy fillets
1 tablespoon
lemon juice
3 tablespoons
extra virgin olive oil

Put the parsley and a pinch of salt in the bottom part of the Flavour Shaker™, drop the ball in and screw the top on tightly. Shake well until you have a paste.

Add the garlic, olives, anchovy fillets and lemon juice and screw the top back on. Shake again for 20 seconds or so until everything’s smashed up. Finally, add the oil and shake to make a nice smooth paste.

Try this quick and easy tapenade as a topping for crostini – great with a glass of red wine!

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