Olive tapenade

I got inspiration for this from Steve's/Sara-Jane's recipe and adapted it for low FODMAP purposes. Not sure my adaptation was fully successful, as it lacked a real kick that the garlic/stronger olive flavour would have given it, and I didn't want to overwhelm the olives with too much asafoetida/chilli/chives. Next time, I'm going to add a lot less yoghurt (or leave it out altogether) to make sure the olives really come through.

Ingredients:
black olives (I used a 90g container)
half a bunch of basil
good sprinkling of asafoetida
good sprinkling of chilli flakes
teaspoon of chives and a little more decoration
3-4 tablespoons yoghurt (next time, I'll use a lot less, or replace it with oil)

Whizz and sprinkle with additional chives! I served this with amaranth and corn pancakes (these really need a lot of work, so I'm not sharing the recipe here for now!) and grated parmesan. The parmesan worked well :-)