Herby Olive and Tomato Tapenade

Ingredients

• 70g mixed pitted olives

• 3 sundried tomatoes

• 1 heaped tbsp chopped flat-leaf parsley

• 1 heaped tbsp chopped basil leaves

• 1 tbsp extra-virgin olive oil

2 servings

Calories~155 kcal

Protein~2 g

Carbs~5 g

Fat~15 g

Fiber~2 g

Sugar~2 g

Total recipe

Calories~310 kcal

Protein~3 g

Carbs~10 g

Fat~29 g

Fiber~4 g

Sugar~4 g

Method

• Step 1

  Put the olives, sundried tomatoes, parsley, basil and olive oil in a blender and pulse together until coarsely chopped. Or roughly chop the olives and tomatoes by hand, then stir in the herbs and olive oil.

• Step 2

  The tapenade will keep in the fridge for up to 5 days or can be frozen for up to 6 months.