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Ingredients
- pitted black olives 250g, rinsed and drained
- capers 35g, rinsed and drained
- anchovies in olive oil 10g, drained
- olive oil 3 tbsp, plus extra for rubbing
- garlic 10g, plus extra for rubbing
- red chilli 1, seeded and finely chopped
- baguette sliced, to serve
- herbs de Provence ¼ tsp
Method
-
Step 1
Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli.
-
Step 2
Rub the baguette with olive oil and garlic, toast and spread with tapenade.
Nutritional Information
- Kcals 159
- Carbs 0.9g
- Protein 1.4g
- Fat 16.6g
- Salt 1.86g
- Saturates 2.1g
- Fibre 3.2g