The Quick Fix: Olive tapenade

Olive tapenade is a great saviour for that last third of the baguette you didn't end up eating (why does the demi-baguette always seem too small and the full baguette just a bit too much?) Slice up that old baguette end and toast to create crostini to pair with your tapenade. Suddenly your day-old bread is part of a fancy appetizer. But tapenade can also be used to help pull together some tasty, quick dishes: rub on fish or chicken before baking, dab onto your pizza or brush into a grilled cheese. You can even toss a small amount with pasta for a fast, savoury meal.

Servings: 1 cup

Ingredients

1 cup pitted olives (black olives like Kalamata or nicoise work well)

1 tbsp capers

1 anchovy (optional)

2 cloves crushed garlic

1 tsp lemon juice

2-3 tbsps olive oil

zest of 1 orange

red onion, fresh herbs

Method

You can make this in a food processor or using a mortar and pestle. In a food processor combine 1 cup pitted olives (oil-based, black olives like Kalamata or nicoise work well), 1 tbsp capers, 1 anchovy (optional but tasty), 2 cloves crushed garlic, 1 teaspoon lemon juice. Mix until combined (and keep as chunky or smooth as you like). Add 2-3 tablespoons good olive oil and pulse again till combined. Stir in the zest of 1 orange. Adjust seasoning (you may want a bit more lemon). You can also add in chopped red onion or chopped, fresh herbs such as thyme or basil.