Bordeaux basil tapenade

YIELDS ½ g (120ml)

• 2 bunches Bordeaux Basil
• 10 Kalamata or Niçoise olives
• 1 tbsp capers
• 175ml olive oil
• 1-2 cloves garlic
• Sea salt to taste

STEPS

1. Add all ingredients to a food processor.
2. Pulse a couple of times until coarsely combined.
3. Use as a dip, sandwich spread, pastry base or to top your pasta!