Olive, fig and basil tapenade | Sainsbury`s Magazine

Olive, fig and basil tapenade | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

Olive, fig and basil tapenade

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Ingredients

  • 1 x 300g Taste the Difference Single Estate Greek Kalamata olives, pitted
  • 100g ready-to-eat dried figs, roughly chopped
  • 2 tbsp capers, rinsed and drained
  • 2 anchovies, drained
  • 1 garlic clove, crushed
  • 6 fresh basil leaves
  • a squeeze of lemon juice
  • toasted bread, to serve

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