Green Peppercorn and Kalamata Tapenade

• 400g kalamata olives, pitted and drained
• 4 anchovies
• 2 tsp green pepper corns
• 5 tsp green pepper corn in brine
• Zest of 1 lemon, plus juice of 1/2 lemon
• ¼ bunch mint, picked and stalks removed

#thermocooker #healthy

1. Place all ingredients into the i-Companion XL with the Ultrablade knife attachment. On the manual function, set to Speed 9 for 30 seconds. 2. Remove the lid and scrape down the sides and repeat until finely chopped. 3. Serve with crusty bread or as an accompaniment to a cheeseboard.