Olive tapenade

Olive tapenade

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Whether it’s an accompaniment to a sliced baguette and a glass of wine, or part of a tapas dinner, this tapenade will have everyone dreaming of summer.

Ingredients

Quantity Ingredient
200g stoned mixed olives
1 tablespoon capers, rinsed
1 unwaxed lemon
4 tablespoons good-quality extra virgin olive oil

Method

  1. Add the olives and capers to a food processor.
  2. Cut the lemon in half and squeeze in the juice through a sieve.
  3. Pour in the oil and blitz until semi-smooth.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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