Tapenade

Tapenade.jpg

Serves 12

“I absolutely love tapenade! I used to make tapenade with my nan when I was a little girl. I love to have tapenade on crackers. I also love that it is a very simple and easy method.”- Isaiah Munro

High in antioxidants, omega 3 fatty acids, phyto-nutrients and monounsaturated fats, including dietary fiber, calcium, iron and vitamins C & A. People in the Mediterranean have enjoyed the health benefits of a diet rich in these nutritional qualities.

Ingredients:

  • 2 cups kalamata olives.

  • 4 drained, anchovies.

  • ½ peeled garlic clove.

  • 1 ½ tablespoons drained green capers.

  • 2 ½ tablespoons olive oil.

  • Juice of half a lemon.

Method:

  1. Place all ingredients in blender.

  2. Blend thoroughly until smooth.

  3. Enjoy on crackers, toasted Turkish bread, dolloped in some pasta or used as an accompaniment to meat.

 Tapenade keeps in fridge up to a week in an airtight container.

Nutritional analysis per serve

  • Energy:               74Cals/ 310kJ

  • Protein:                       1g

  • Fat:                              8g

  • Saturated fat:          1g

  • Carbohydrate:         1g

  • Sugars:                  0.2g

  • Fibre:                         1g

  • Sodium:           338mg

 

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