Olive Tapenade from Zanzibar Café

by Suzanne Heron.

In a large colander, combine and mix: 2 jars Manzanilla Olives with pimentos (rinsed and drained) and 2 cans pitted whole black olives (rinsed and drained). Add to food processor along with 5 cloves Garlic (roughly chopped) and 2 Tbsp Grainy German mustard or Dijon. Pulse briefly to mix without losing the chunky texture. Drizzle with olive oil to serve with warm bread or crackers – Chef Mo, Zanzibar Café, 1164 Stellys X Rd, Brentwood Bay, 250-544-1475. Anyone who comes for dinner at the Cafe receives this complementary and tasty appetizer that is easy to make at home. Keep around for surprise guests; it lasts up to 2 weeks in the fridge and is Gluten and Dairy Free.

Chef Mo, Zanzibar’s Café, 1164 Stellys X Rd, Brentwood Bay, 250-544-1475, www.zanzibarcafe.ca.