This recipe, the last in our Mezze Party series, was whipped together by Husband Craves. We both enjoy Kalamata olives, and while I was preparing the salsa, he made this tapenade. Put them together on a fresh baguette, and you’ll be over the moon.

Prep Time | 5 minutes |
Servings |
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Ingredients
- 100 g Kalamata olives, drained
- 2 tsps extra virgin olive oil
- 1 tbsp raw cashew nuts
- 1/2 tsp crushed garlic
Ingredients
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Instructions
- Place cashew nuts in a bowl, and whizz with a handheld blender, until roughly chopped. Set aside.
- Place olives, garlic and olive oil in a bowl and whizz until smooth.
- Stir in chopped cashews to combine. Serve immediately or keep refrigerated in an airtight container.