In 1492, when King Boabdil of Granada, the last of the Nasrid rulers, was ousted by the Catholic Monarchs of Spain, he fled south, stopping briefly in the Valle de Lecrín, before fleeing to Fez. Fed by the waters from the Sierra Nevada that dominate the skyline, the Lecrín Valley is rich in citrus, olive and almond groves. This tapenade combines all three flavours in equal balance, and so I think of it as a homage to this truly beautiful part of the world.

Lecrin Tapenade

Serves: Four

Ingredients:

80 grams of pitted green olives

I small clove of garlic

3 tablespoons of ground almonds

1 tablespoon of extra virgin olive oil

¼ teaspoon of cumin powder

The juice of half a lemon

Salt to taste

A dash of chilli flakes

Method:

Combine all the ingredients and blend into a paste.

Goes well with: all sorts of breads, especially warm flatbreads, and a glass of chilled white wine

© Taste Trail Limited 2014