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Green olive tapenade
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340g jar Waitrose Pitted Green Olives
1 clove garlic, peeled
1 tbsp Cooks’ Ingredients Caper Paste
25g pack fresh basil leaves
30g Cooks’ Ingredients Chargrilled Tomatoes in Olive Oil (about 3)
50ml extra virgin olive oil
Juice of ½ lemon
1. Drain the olives, rinse under cold water and tip into a small bowl food processor. Add the garlic, caper paste, basil leaves, walnuts and tomatoes and blitz to a very coarse paste.
2. Pour in the oil and lemon and blitz again, until you have a paste but still with some texture. Serve with croûtes and crudités.
Typical values per serving:
This recipe was first published in August 2013.