Tapenade
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.
10 min4 servings159 kcal
Ingredients
- 250 g pitted black olives rinsed and drained
- 35 g capers rinsed and drained
- in olive oil 10g anchovies drained
- 3 tbsp olive oil plus extra for rubbing
- 10 g garlic plus extra for rubbing
- 1 red chilli seeded and finely chopped
- sliced baguette to serve
- 1/4 tsp herbs de Provence
Instructions
- 1
Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli.
- 2
Rub the baguette with olive oil and garlic, toast and spread with tapenade.
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