Tapenade

Such an easy thing to make, and SOOO expensive to buy ready-made, so if you are fond of this spread, make it yourself, and it tastes much better too.  The only consideration is whether to 'anchovy' or not.  I'm not a huge fan of the little fish, myself, so I leave it out, but add a well-drained fillet or two if you like it.  I take a jar of pitted black olives in brine, about 120g drained weight, rinsed well under a running tap.  Bung into a food processor along with a tablespoon of well-rinsed salted capers, half a clove of garlic, 2 tablespoons chopped parsley and a spritz of lemon juice.  Grind in lots of black pepper, but no salt, then pour in 3 or 4 tablespoons of good olive oil.  Zazz in the processor for 30 seconds, then scrape the sides of the bowl, add another spoonful or two of oil and zazz for another 30 seconds.  Spoon and scrape into a bowl, pour over another tablespoon of oil, and keep covered, in the fridge.  This lasts well for a couple of weeks in the fridge, and is lovely spread on toasted ciabatta, or spread on a chunky piece of fish before grilling, or as a dip for baby new potatoes, so many things.  A great supper, by the way, is a pouch of Merchant Gourmet ready-cooked Puy Lentils, piled on salad, topped with a soft-boiled or poached egg, and toasted sourdough with tapenade spread on.  I could happily live on this!  In the meantime, on toast for us tonight, to accompany a Dry Martini.  Cin cin!