Dame Chantal Coady
Makes enough to fill a 450g jar
Ingredients
1 x 290-300 jar of pitted Kalamata olives
5 preserved fillets of anchovy, drained and chopped
1 large garlic clove peeled and chopped fine
2 tbsp capers, drained and washed of salt or vinegar
5 tbsp good quality olive oil plus more for jarring
1 fresh red chilli de-seeded and thinly sliced
2 tbsp rum – optional
25g good quality dark chocolate (at least 70%)
Method
Pulse all the ingredients – except the chocolate – in a food processor until they have formed a rough paste.
Melt the chocolate in a bowl over simmering water – or in the microwave – and stir into the tapenade.
If you don’t plan to serve the tapenade straight away then press into a sterilised jar and cover with a layer of olive oil before sealing. It will keep well in the fridge for at least 2 weeks.
Serve on crostini with fresh goat’s cheese, as a dip for crudites (thinly wedges of raw fennel or celery work well) or spread on the pastry base of a tomato tart.