Great for a starter, on top of a pizza or inside a flat bread, tapanade is a versatile and zingy dip that is so simple to make. Bought versions often include strange ingredients that you don’t need or anchovies (which you don’t want if you’re vegetarian) and are too salty. Feel free to adjust the quantity of the ingredients to your taste.
30g toasted walnuts
140g black olives (with no stones)
1 clove garlic crushed
1/2 the juice of a juicy lemon
60 ml extra virgin olive oil
1 tsp balsamic vinegar
salt to taste
Simply liquidize all the ingredients together with a food processor and adjust the ingredients to your taste – if you think it needs more salt or lemon or balsamic do add it!
