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tapenade

This version of the classic Mediterranean dip includes red chilli, garlic and capers. It is excellent with crudités, spread on crackers, or as a topping for baked potatoes.

125g/4oz/1 cup pitted black olives

25g/1oz/¹/₄ cup capers, drained

1 clove garlic, chopped

1 dried chilli, crumbled

4tbsp olive oil

salt

freshly ground black pepper

Put the olives, capers, garlic and chilli into a food processor and whizz until you have a coarse purée. Add the oil and whizz again until blended. Season with salt and pepper to taste. Spoon into a small bowl and serve at room temperature.