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...!
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.)