A leg of ham served with plenty of bread, salad greens and accompaniments such as this tapenade, make a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.
|3 cloves||Garlic, chopped|
|125 g||Kalamata olives, pitted (Main)|
|1 handful||Parsley, chopped|
|1 handful||Coriander, chopped|
|3||Anchovy fillets, use up to 5|
|1||Lemon, zest and juice|
|¼ cup||Olive oil|
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- In the food processor combine pitted olives, garlic, capers, a handful of chopped parsley and coriander, 3-5 anchovy fillets and the zest and juice of a lemon.
- Whizz to combine evenly, then with the processor on, slowly pour in olive oil and blend to a soft spread.
- Season with freshly ground black pepper and lemon juice.