Black olive tapenade
By Miriam Nice
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta – a great alternative to pesto
- Prep:5 mins
no cook - Easy
Nutrition per serving
- kcal 88
- fat 9g
- saturates 1g
- carbs 1g
- sugars 0g
- fibre 1g
- protein 0.4g
- salt 0.4g
Ingredients
- 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 thyme, leaves only (optional)
Tip
How to serveFold through pasta or spread on a baguette, top with goat's cheese and grill.
Method
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.
