Black olive tapenade
- Miriam Nice
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makes 1 small jar
Easy
Prep: 5 mins
no cook
A star rating of 4.5 out of 5.14 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
290g jar of pitted kalamata black olives
(160g drained weight)
-
1 tbsp capers
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2 anchovy fillets
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50ml olive oil
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1 tsp red wine vinegar
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sprig fresh thyme
leaves only (optional)
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Nutrition: per 25g serving
- kcal88
- fat9g
- saturates1g
- carbs1g
- sugars0g
- fibre1g
- protein0.4g
- salt0.4g
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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.
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A star rating of 4.5 out of 5.14 ratings
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