Serves 4-6
Ingredients
- 3 Garlic Cloves, minced
- 1 shallot, finely diced
- 70g Kalamata Olives, drained weight
- 2 tins Goldcrest Smoked Mussels
- 1 tbsp Capers
- 1tbsp lemon juice
- 1 tbsp Lemon zest
- ½ Chilli, finely chopped
- 1 tbsp Parsley, chopped
- 1-2 Tbsp Olive Oil
Method
- Place all the tapenade ingredients into a blender (except the parsley and olive oil)
- Blend to form a slightly chunky dip
- Stir in the parsley and the oil.
- Serve with Crudites, breads and crackers.