Tapenade or Olive Dip & Pasta Sauce

The bright warm weather over the last few days and begun me thinking about spring and summer food.  So whilst the kids were thrilled with hearty cauliflower macaroni cheese for tea last night, I thought I'd make Dad & I a lighter pasta dinner with a taste of the South of France.

Tapenade is a Provencal dish.  A salty tangy olive paste  to be eated with crudites or crusty french bread.  It is also a quick pasta sauce.

1 jar or tin of pitted olives (165g drained weight)
1 small garlic clove
1 small tin anchovy fillets, and their oil
2 tsp capers
Sprig of thyme or pinch of dried
1 tsp dijon mustard
1 tbsp brandy (optional!)
2-3 tbsp olive oil

Place all ingredients in a mini food processor and blend until smooth.  Add a little more olive oil or brine from the capers if you want a looser consistency.

Serve as a dip or pasta sauce. Freezable.

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