Black olive tapenade
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- Preparation and cooking time
- Prep:
- no cook
- Easy
- makes 1 small jar
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
| Nutrient | Unit |
|---|---|
| kcal | 88 |
| fat | 9g |
| saturates | 1g |
| carbs | 1g |
| sugars | 0g |
| fibre | 1g |
| protein | 0.4g |
| salt | 0.4g |
Ingredients
- 290g jar of pitted kalamata black olives (160g drained weight)
- 1 tbsp capers
- 2 anchovy fillets
- 50ml olive oil
- 1 tsp red wine vinegar
- sprig fresh thyme, leaves only (optional)
Method
- STEP 1
Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
RECIPE TIPS
HOW TO SERVE
Fold through pasta or spread on a baguette, top with goat's cheese and grill.Goes well with
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