Olive Tapenade

• 200g black olives, pitted
• 100g green olives, pitted
• 1 lemon, juice and zest
• 2 tablespoons capers
• 30g parsley, chopped
• 1 garlic clove
• Olive oil
• Salt
• Black pepper

To serve

• Toasted sourdough/baguette slices
• Whipped ricotta
• Chopped parsley
• Olive oil

Place the black and green olives, lemon juice and zest, capers, parsley, and garlic into the bowl of a food processor. Pulse until the mixture is finely chopped but still has some texture. With the motor running, slowly drizzle in olive oil until a coarse paste forms. Adjust the lemon and seasoning at this point to your taste. 

Transfer the mixture to the Le Creuset Stoneware Mini Cocottes and drizzle lightly with extra olive oil.

Serve the tapenade spread over toasted sourdough or baguette slices with the whipped ricotta as the base and a sprinkle of chopped parsley. Store the tapenade in an airtight jar and top with olive oil.