Tapenade
Published: December 19, 2014 at 2:28 PM
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serves 4
Easy
Total time: 10 mins
0 reviews
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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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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal159
- fat16.6g
- saturates2.1g
- carbs0.9g
- sugars0g
- fibre3.2g
- protein1.4g
- salt1.86g
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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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