Olive tapenade

Ingredients

• 160g (5½ oz) olives
• 1 tsp capers
• 1 small sprig of rosemary, picked and roughly chopped
• juice of 1 lemon
• 3 tbsp olive oil

Directions

1. Add all the ingredients to a food processor and blend until you reach your desired consistency. For a balance of smoothness with some texture, blend until reasonably smooth but slightly chunky.