Tomato olive tapenade

Use as a dip for vegetables, as a spread on bread or as an ingredient – or even the only ingredient – in a pasta sauce.

Ingredients:

  • 100gr sundried tomatoes – from jar in oil
  • 1.5 tbs oil from the sundried tomatoes
  • 75gr black olives
  • 20gr capers

Recipe:

Combine the tomatoes, olives and capers in a blender and blend until fine. Add the oil and pulse to make into a thick tapenade. You may need a bit more or less oil, depending on how much was on the tomatoes you used.

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