Olive Tapenade with Chickpea Chips by Matthewryle

Ingredients

• 250g pitted niçoise olives
• 35g capers, drained
• 20g anchovy fillets
• 1 large clove garlic, peeled
• 10g fresh parsley, chopped
• 1 lemon, zested and juiced
• 100ml extra virgin olive oil
• 200g chickpea chips (store-bought or homemade)

Instructions

1. Place the olives, capers, anchovies, garlic, parsley, lemon zest, and lemon juice into a food processor.
2. Pulse the mixture 5–8 times until it reaches a coarse, rustic paste consistency.
3. Stream in the olive oil slowly while pulsing until the tapenade is emulsified and smooth.
4. Transfer the tapenade to a serving bowl and serve immediately with the chickpea chips.