Ingredients:

150 g Pitted Green Olives

15 g Capers in brine (drained)

40 g Cornichons

15 g Picked parsley

1 clv Garlic

30 g Rehydrated Wakame (from our friends at Southern Seagreens)

30 g Lemon Juice

70 g EVO

Salt and pepper

Method:

• Lightly chop all ingredients except the olives, place in a food processor.

• Add the lemon juice and blitz until a fine paste is achieved.

• Add olives, olive oil and pulse until the desired consistency is achieved – I prefer to leave my tapenade slightly chunky but the final texture will depend on the intended use and personal preference.

• Season with salt, pepper and lemon juice to taste.

• Adjust consistency with EVO as desired.