This delicious tapenade is full of good oils and a bit of protein, and is best eaten on crispy wholemeal crackers. It’s great as an appetizer at parties or for a healthy snack anytime.
200g (7 oz.) black olives, pitted* and chopped
55g (2 oz.) capers, chopped
55g (2 oz.) anchovy fillets, chopped
Juice of 1 lemon
2 tsp. olive oil
1 tsp. ground black pepper
Mix everything in a bowl. Do NOT add salt. If the anchovies come packed in olive oil, you may want to reduce the amount that you pour in afterward.
*To pit olives, place them on a chopping board and put the flat side of a large chopping knife on top. Press down quickly and firmly on the knife. You’ll feel the olive break; then you can easily remove the pit.