Black Olive Tapenade


Arden’s Rosemary Infused Bakes
200g pitted black olives
1 small red chilli, chopped
Juice of 1 lemon
1 tablespoon white wine vinegar
2 tablespoons olive oil
25g coriander
Salt and freshly ground black pepper


Place all the ingredients in the food processor and blitz until you have a slightly chunky paste. Season to taste.

Delicious served with Arden’s Rosemary Infused Bakes

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