This condiment is easy to make and keeps for weeks in the refrigerator. Spread it on sandwiches or flatbread, or pair it with goat cheese. Or just eat it.
- 1 jar pitted Kalamata olives (10 oz/290 g), drained
- 1/8 tsp salt
- Ground black pepper, to taste
- Place the olives in a food processor. Add the salt and black pepper. Blitz until the olives have made a fine paste.
- Store tapenade in an air-tight container in the refrigerator.