Tapenade

Tapenade

250g/10ozs. black olives - stone them yourselves for extra flavour - tedious yes, but worth the effort
50g/2 ozs. anchovy fillets
1 tablsp. capers
2 cloves garlic, crushed
15g/1/2 oz. basil, chopped
zest and juice of 1 lemon
200ml/12 tablsp. extra virgin olive oil

In a food processor, whiz together the olives, the anchovies and the capers.
Add garlic, basil, lemon zest and juice, then the oil.
Season with pepper.


(NOTE: the tapenade will keep for up to one month in the fridge and can be served on crostinis)

Preserved Lemons

2 lemons, scrubbed and cut lengthways into 8
75g coarse sea salt
125ml freshly squeezed lemon juice
125ml extra-virgin olive oil

In a bowl, toss lemon wedges, salt and juice. Mix well. Transfer to a 500ml glass container with a non-metal mid. ( a Kilner jar is the business)
Close container and leave at room temp. for a week, shaking daily to distribute the salt and juices evenly.

To store: Add olive oil to cover and store in fridge for up to 6 months.