Instructions: Place the olives (rinsed and dried if they are in brine) in a food processor with the anchovies garlic basil and lemon zest.

Process briefly to chop the olives then slowly add sufficient oil through the feeder tube to form a thickish paste (about 34 tbsp); taste and season accordingly as anchovies are very salty you will not need much salt.

Tip mixture into a bowl and chill for a couple of hours.

Cut the bread into slices and place on a baking tray.

Brush lightly with olive oil and bake in a preheated oven (180C/350F/Gas Mark 4) for about 15 minutes or until pale golden and crispy.

To serve spread some of the tapenade on a warm or cold crostini then garnish with a tiny piece of grilled yellow or orange pepper a shaving of parrnesan or a piece of fete and a basil leaf.

Makes 1624

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