280g sun-dried tomatoes, drained, but keep the oil
175g pitted black olives in brine, drained and rinsed
20g fresh basil leaves
1 teaspoon green peppercorns in brine, rinsed and drained (36 peppercorns)
2 garlic cloves,
4 oz (110 g) capers, drained and pressed between double layers of absorbent kitchen paper
Freshly milled black pepper
It is important to not simply blend everything together otherwise you will be left with a Puree.
Put your ingredients into a food processor and add 2 tablespoons of the reserved tomato oil.
Switch the motor on, but use the pulse action, otherwise you will have a puree. You need to aim for a texture like coarse gravel and sand.
Add a third tablespoon of the reserved tomato oil if it looks too stiff.
Pack the tapenade into a bowl, cover with clingfilm and put into fridge, but remember to allow it to come back to room temperature for about 1 hour before serving.