Black olive tapenade is super easy to make and it has the ability to liven up even the most boring of dishes. It makes a portable on-the-go lunch.
200 g / 1 packed cup pitted Kalamata olives
35 g / ¼ cup almonds
1 small garlic clove, pressed
1½ tbsp capers
lots of freshly ground pepper
a handful of fresh parsley or fresh thyme
2 tbsp / 30 ml extra virgin olive oil