Olive Tapenade

• 1/2 garlic clove finely chopped
• 250 grams black olives
• 2 anchovies (optional)
• 1 Tsp capers (rinsed)
• 15grams/2 handfulls of basil
• 1/2 lemon, juice and zest
• 1/4 cup olive oil

Finely chop the olives, anchovies, basil and capers together with a knife or food processor and place in a bowl.
Add garlic, basil, lemon zest and juice
Stir in the olive oil.

Tapenade will keep in an airtight container in the fridge for up to a month.