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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
  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.)