Ingredients

1lb mixed olives, pitted (ideally low-salt Moroccan oil-cured black olives)
½ clove of garlic, peeled
1 small bunch of fresh basil, washed and dried
Olive oil
Himalayan salt
Parsley, a few stems finely chopped (to be used for garnish only)
*Cayenne

Method

In a food mixer or blender, finely chop a half cluster of peeled garlic cloves - up to 8 or 10 (keep extra on hand as you want to season to your preferences)

Add to this the pitted olives til well mixed then remove and put in a medium mixing bowl.

In your mixer, add the small bunch of fresh rinsed basil leaves (no stems) and blend until finely chopped. Do not let it become liquid.

With a rubber spatula fold in the basil to the mixed olive "batter" and add salt, pinch by pinch, to your liking (it doesn't need much so taste as you go along).

Fold in extra olive oil so it is a spreadable texture as a tapenade, then add pinches of freshly ground black pepper to taste.

*If you want it more spicy tasting, add more raw garlic and pinches of cayenne all to your liking.

In the serving bowl for the table sprinkle a generous amount of your finely chopped parsley as a garnish. Done!

NOTE: The road to picante lies in the amount of extra raw garlic used so be generous!

Serve it on "toasted on one side" wholegrain bread or toast slices. Or leave it at the table in a serving dish to let guests add to their preferences. It will vanish before the first course! Or use it with any wheat-free crackers.

I find it especially yummy to take large very ripe sweet cherry tomatoes or grape tomatoes. Cut them in half and spread a fine layer of the finished tapenade on the cut half open side. You can serve it like that and sprinkle with garnish of fresh parsley.

Or if you have time, throw grated Parmesan on top and bake under a broiler until the Parmesan is melted (careful, not too long!). Then toss a pinch of fresh chopped organic GREEN parsley. They will be gone in one inhale by all who meet up with it's heaven.

You can also serve it in bowls around a crudite of veggies for dipping delight.

Or add it to a Greek yoghurt for even more ferment. It is a stunning combination for savoury dishes.

Bon appetit, enjoy!