Vegetarian Tapenade
Servings: 8
Calories: 143kcal
Ingredients
- 200 g Black olives Stone in
- 100 g Flaked Almonds
- 50 g Sun dried tomato pieces or paste
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic crushed
- Salt and Pepper to taste
Instructions
- Pit the olives by turning them so the stalk end is pointing upwards on a chopping board and pressing hard to release the stone, then gently pushing from the other end.
- Salt the flaked almonds and toast lightly in a heavy pan or under the grill till they just start to go golden brown
- Put the almonds into a power blender or food processor and blitz for 20 seconds
- Add the olives, tomato paste and garlic, and continue to blitz until you have a rough paste (don't overprocess—you should still be able to see small pieces of olives)
- Check the seasoning and add salt and pepper to taste.
- Remove the mixture from the food processor and add in olive oil until the consistency is spreadable with the back of a spoon.
- Serve on bruschetta, flatbreads, or with crudités.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 399mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg