Roasted Garlic Tapenade

1. Preheat the oven to 180 degrees Celcius. Roast the garlic for about an hour. Here’s how: Slice the top of the garlic bulb and a small part of the bottom so it can stand. Then add a little salt and pepper and a tablespoon of olive oil over each bulb. Wrap in aluminum foil and put them in the preheated oven. After an hour check to see if the cloves are soft, if not put them back in the oven for a few minutes.

When the garlic is fully roasted, squeeze the garlic meat out of the hulls. Put all the garlic into a food processor and puree them. Mix in the parsley, basil, anchovy, capers and lemon zest. Keep adding more olive oil in as you blend until you are left with a creamy paste. This stage is very personal, just keep adding more oil until you have reached the consistency that you like. Season to taste with salt and pepper.

Store in the fridge, but serve at room temperature with some warm bread.

Note: If you top the jar with olive oil this will keep quite well in the fridge.