Olive Tapenade
Olives and olive oil provide monounsaturated fats, and a small portion of tapenade makes a snack more satisfying. It has a rich salty flavor and a textured finish created by short blending. Serve it as a spread or with meat and fish; add capers if desired.
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Inventory: Blender
Goes well with: Meat dishes, Snacks, Fish
800
Servings: 4 (1 serving ≈ 58 gram)
Digestion time: 3 hour
Roughly chop the pitted olives (150 g) and garlic (3 g), then measure the basil (2 g), table salt (2 g), and apple cider vinegar (15 g).
Put the olives, garlic, basil, apple cider vinegar, salt, and olive oil (60 g) in a blender.
Blend in several short pulses until you reach the desired consistency, retaining some small olive pieces. Add the capers (30 g) if desired and pulse briefly again.
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