Tapenade
serves 4
Easy
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Got 10 minutes to spare? Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course.
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- 250g pitted black olivesrinsed and drained
- 35g capersrinsed and drained
- in olive oil 10g anchoviesdrained
- 3 tbsp olive oilplus extra for rubbing
- 10g garlicplus extra for rubbing
- 1 red chilliseeded and finely chopped
- sliced baguetteto serve
- ¼ tsp herbs de Provence
Nutrition: per serving
- kcal159
- fat16.6g
- saturates2.1g
- carbs0.9g
- sugars0g
- fibre3.2g
- protein1.4g
- salt1.86g
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Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli.
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Rub the baguette with olive oil and garlic, toast and spread with tapenade.
