Black olive tapenade
- Preparation and cooking time
- Prep:
- no cook
- Easy
- makes 1 small jar
Skip to ingredients
Showing items 1 to 3 of 6
- 290g jar of pitted kalamata black olives(160g drained weight)
- 1 tbsp capers
- 2 anchovy fillets
- 50ml olive oil
- 1 tsp red wine vinegar
- sprig fresh thymeleaves only (optional)
Nutrition: per 25g serving
- kcal88
- fat9g
- saturates1g
- carbs1g
- sugars0g
- fibre1g
- protein0.4g
- salt0.4g
Method
step 1
Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
