Vegan
Black olive tapenade recipe
Harness the flavours of the Mediterranean with this delicious black olive tapenade recipe. Deliciously savoury, it’s great on bread, in sauces or as a marinade.
Olives are something of a wellbeing staple here at Liz Earle Wellbeing. They’re rich in antioxidants, which studies show are useful for our health and help to fight inflammation in the body. Research suggests that including antioxidants in our diet may also be helpful for reducing the risk of chronic health conditions. All the more reason to add a generous serving of olives to your next salad!
This tasty black olive tapenade keeps for around two weeks, making it an ideal staple to have to hand in the fridge. Enjoy spread over sourdough as a gut-friendly snack, or as a tangy pasta sauce for a sustaining dinner. Delicious!
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Ingredients
Equipment
- 250ml sterilised jar with a lid
Ingredients
- 180g pitted Kalamata olives
- 50ml extra virgin olive oil
- 1 clove of garlic, crushed
- 1 tbsp capers
- Pinch of sea salt
Method
- Place all the ingredients into a food processor and blend into a smooth paste.
- Add the tapenade to the sterilised jar and seal. Will keep in the fridge for up to two weeks.
