Recipe: Chilli and black pepper olive tapenade for sun-soaked picnics Written by Fionna, June 13th, 2017 The usual stop-start approach of summer in the UK always makes a picnic feel a real treat when it happens: sitting on a soft blanket adorned with an array of tempting food while basking in warm sunshine rays can be hard to beat. While the very act of eating outdoors in Britain means that even just a few sandwiches or sausage rolls can be enjoyable if the weather, setting and company is right, making the extra bit of effort with picnic food can turn your alfresco gathering into something altogether more special. A tapenade, rich in flavours and soft in texture, is just such a recipe: quick and easy to make, but resulting in a more sophisticated addition to the usual picnic fayre. By using Mr Filberts olives, already marinated as they are in delicious natural flavours, you are making what is already an easy recipe even simpler. The pitted green Halkidiki olives suggested here bring an extra kick of flavour, thanks to the chilli and black pepper marinade, allowing you to do away with extra seasoning. This tapenade is delicious when spread on rustic bread, good quality crackers or accompanying a leafy, crisp salad. If bad weather does put paid to your picnic plans, this delicious paste can also be used as a marinate for red meats, or to bring more depth to casseroles. Simply blend the following ingredients with a pestle and mortar or blender, depending on how rough or smooth you like your tapenade. 1 garlic clove, crushed 3 tbsp capers, chopped 6 anchovy fillets, chopped 2 packets of Mr Filberts Pitted Green Halkidiki olives with chilli and black pepper 2 tbsp extra virgin olive oil juice of half a lemon a pinch chopped rosemary or oregano (optional) That’s it: a simple, quick way to create something a bit more special for that picnic you’ve been poised to have as soon as the sun peeps out. To purchase Mr Filberts’ Pitted Green Halkidiki olives with chilli and black pepper, visit our online shop.