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Black olive tapenade

Black olive tapenade

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A star rating of 5 out of 5.6 ratingsRate
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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

  • Gluten-free
Nutrition: per 25g serving
NutrientUnit
kcal88
fat9g
saturates1g
carbs1g
sugars0g
fibre1g
protein0.4g
salt0.4g
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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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Overall rating

A star rating of 5 out of 5.6 ratings
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