In a food processor, whizz up the olives with the anchovies, capers, mustard, lemon juice and pepper. Continue to whizz and add the olive oil to form a thick paste (don't over mix). Place in a clean jar, then top up with a 1cm (1/2in) of olive oil. The tapenade will keep for months in the fridge, as long as you top up the olive oil to keep it covered.


Bruschetta Recipe & Toppings: