Ingredients

• 150g/5½oz kalamata olives
• stones removed
• 1 garlic clove
• peeled
• 3 tbsp olive oil
• plus extra for drizzling
• salt and freshly ground black pepper
• 3 slices baguette
• small handful rocket

Directions

• Place the kalamata olives
• garlic and half of the olive oil into a mini food processor and blend to a coarse paste. Slowly add the remaining olive oil until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• Drizzle a little olive oil on the baguette slices. Heat a griddle pan and griddle the baguette slices for 2-3 minutes on each side.
• Spread each slice of baguette with the olive tapenade and place on a serving plate.
• In a bowl
• drizzle the rocket with a little olive oil and season with salt and freshly ground black pepper. Place onto the serving plate and serve.