• 2 cloves of garlic, crushed
• 1 cup of pitted olives
• Small sprig of rosemary
• About 24 leaves fresh oregano
• ¼ cup of olive oil

Directions:

• Place all the ingredients into a blender, except the olive oil.
• Blend for about 1 minute.
• Add the olive oil and blend again until it’s the consistency you like
• Place in a bowl or jar and cover with a drizzle of olive oil again to help preserve

Enjoy!

Notes

• This is a garlicy recipe, so cut back on it if you’re not a big fan!  Or otherwise enjoy those great health promoting properties garlic and the beautiful fresh herbs have to offer.
• If you love anchovies, they can be a great addition for extra flavour and nourishment.
• On the rare occurrence you find yourself with leftovers, enjoy it in sandwiches, with fish or eggs eg a plain egg frittata – delicious.
• This tapenade should last 4 or 5 days in the fridge, (if it’s not eaten first)!