This green olive version of tapenade makes a wonderful topping for cheese sables or crostini.

Ingredients

• 375 grams jar large green olives
• 1-2 teaspoon capers
• 4 anchovies, well drained of oil
• 1 clove garlic, peeled
• ¼ cup good olive oil
• good sprinkling of ground cumin
• 1 tablespon ground almonds

Method

1. Stone the green olives and place into a food processor with the remaining ingredients. Process until the mixture forms a smooth paste.
2. Store in an airtight container in the refrigerator.

Cheese sables

1. In a food processor, put 200 grams each of flour, grated tasty cheddar cheese and butter and process until the mixture forms a ball.
2. Roll out on a floured board to 1cm thickness. Cut into rounds and bake on a well-greased baking tray at 200ºC for 15 minutes, or until golden. Top with poppy or sesame seeds before baking if wished. Remove immediately to a cake rack to cool.