QUICK OLIVE, Caper AND ANCHOVY TAPENADE

SERVES 4

200g (7oz) pitted olives such as Kalamata

2tbsp capers in brine, rinsed 2 anchovies in olive oil, drained

1 fat garlic clove

1tbsp soft thyme leaves Zest of ½ an orange

Zest of ½ a lemon and a little of the juice

7-8tbsp olive oil, plus extra to serve

Freshly ground black pepper

4 slices sourdough or bread of your choice 2 tomatoes, sliced

2tbsp parsley, chopped

Finely chop the olives, capers, anchovies, garlic and thyme and both zests. Or you can pulse them all in a food processor together, but try to retain some texture.

Tip into a bowl. Add a squeeze of lemon juice to taste and stir in enough olive oil to create a smooth texture. Season with freshly ground black pepper and leave to sit for 10 minutes or so, then stir and season again if needed.

Cut the bread slices in half and toast. Drizzle a little of the olive oil over and top with some tomato slices. Spoon the tapenade over and garnish with chopped parsley to serve.