Black olive, tarragon and chipotle tapenade

This (new-to-me) food processor is getting loads of use. The other day, I made some fresh tapenade. I was too lazy to make some flax seed crackers, so decided to make a li’l canapé (I’m so posh) of Llonganisa and tapenade. Works quite well for a tasty li’l snack!

If you don’t want to be bizarre like me, you can spread this on just about anything: salami, seed crackers, cheese, hallomi, whatever…!

Print Recipe

Black olive, tarragon and chipotle tapenade

Courses: All Recipes, Sauces, Snacks

Ingredients

Servings

• 2 cans black olives, pitted
• 4 cloves garlic
• 1 tablespoon capers
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon tarragon
• 1 teaspoon chipotle chilli flakes
• 2 pinches sea salt

Instructions

1. Whizz everything together in a food processor.

2. Stick in small container and eat the stuff by the spoonful that doesn't fit in the container. (Oops.)