Olive Magazine

Tapenade

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal159
fat16.6g
saturates2.1g
carbs0.9g
sugars0g
fibre3.2g
protein1.4g
salt1.86g
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Ingredients

  • 250g pitted black olives, rinsed and drained
  • 35g capers, rinsed and drained
  • in olive oil 10g anchovies, drained
  • 3 tbsp olive oil, plus extra for rubbing
  • 10g garlic, plus extra for rubbing
  • 1 red chilli, seeded and finely chopped
  • sliced baguette, to serve
  • ¼ tsp herbs de Provence

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.

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