A tangy tapenade that can be used as dipping sauce to many Thai dished. Try with lemongrass risotto.
Preparation Time: 5 minutes
Cooking Time: none
Herbs and Spices Required:
3 1/2 oz / 100g green olives, stoned
1 tbsp capers
1 bunch fresh coriander
1 garlic clove
Juice and zest of 1 lime
31/2 fl oz / 100ml olive oil
Herbs and Spices as listed above
Put the olives, capers, coriander, ground lime leaves, garlic and lime juice and zest into a food processor and pulverize. Slowly add the oil through the funnel whilst the processor is running on low until the tapenade has combined. Spoon into bowl.