Black olive, tarragon and chipotle tapenade
Ingredients
- 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
Whizz everything together in a food processor.
Stick in small container and eat the stuff by the spoonful that doesn't fit in the container. (Oops.)