Tapenade and Roast Tomato Tapenade.

 

Add equal amounts of chopped black olives, capers, crushed garlic, lemon juice and extra virgin olive oil to a blender and blitz to a paster but not ultra smooth.

Alternatively you can do this gradually in a motar and pestle.

Season with  black pepper and loosen with a little more lemon juice or oil if nescessary.

Serve with toasted sourdough or other good bread.

For the roasted tomato version slow roast deseeded tomatoes in an oven and allow to coole and add to the blender with the olives and capers.