Got 10 minutes to spare? Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course.
Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli.
Rub the baguette with olive oil and garlic, toast and spread with tapenade.
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