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Green olive tapenade
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Serves: 6
340g jar Waitrose Pitted Green Olives
1 clove garlic, peeled
1 tbsp Cooks’ Ingredients Caper Paste
25g pack fresh basil leaves
25g walnuts
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:
Energy |
661.072kJ 158kcals |
---|---|
Fat | 15.8g |
Saturated Fat | 2.3g |
Carbohydrate | 23g |
Sugars | 0.6g |
Salt | 1.9g |
This recipe was first published in Mon Aug 19 14:55:00 BST 2013.
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