Olive Tapenade

By Kevin • 30 or Less, All • 25 Jun 2017

Here’s one of my favourite condiments. I eat it on nearly anything including steak and burgers. In fact, I’ve been known to snack on it alone from time to time too. Change up some ingredients to make it your own. Maybe add some chili flakes or used garlic stuffed olives. How about a few grinds of black pepper?

Time: 5 minutes

Serves: 10

Ingredients:

300g assorted pitted olives
80ml extra-virgin olive oil
30g capers – drained
2 oil-packed anchovy fillets
1 clove garlic
5g fresh parsley leaves
5g fresh basil leaves
3g fresh oregano leaves
Zest of one small lemon – optional

 

Preparation:

Place all ingredients in a food processor and process until it forms a coarse paste.

Serve immediately or cover and refrigerate for up to one month.

Get the PDF and nutrition info

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