Tapenade

A nice quiet morning pottering in the kitchen making, among other things, this tapenade. I'd meant to make it when E was here, as she loves olives and anything made with them, but there seemed so much else to do and the time went so quickly. Now I feel a bit guilty since in Clermont the other day she bought some in a jar to take home with her and then had it confiscated at Toulouse airport. Clearly, Easyjet staff believe that it's a dangerous substance!

Recipe: 160 grams stoned black olives, 2 cloves garlic, a tablespoon of capers, 4 anchovy fillets, the juice of half a lemon, olive oil to mix. I chopped the garlic, capers and anchovies finely in the food processor, added the olives and processed them, then the lemon juice and some olive oil. It was nice on toast for lunch and there's some left for tomorrow.