1 tablespoons of black olive tapenade 1 crushed garlic clove 2-3 tablespoons of olive oil 1 tablespoon of lemon juice pinch of dried oregano salt black pepper 1 tablespoon of chopped fresh flat leaf parsley
METHOD
Mix the tapenade, garlic, oil, lemon and oregano, and season. Leave for 10 minutes. Stir in parsley.
Tastes pungent, aromatic. Perfect for tomato salads, cheese salads.