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Herby Olive and Tomato Tapenade

Herby Olive and Tomato Tapenade

By OcadoLifePublished on 18 July 2024“Sweet tomatoes, olives and aromatic herbs make this fresh, umami-filled Herby Olive and Tomato Tapenade great as an addition to a picky-bits plate,” says baker, cook and food stylist Sam Dixon. “But it’s also fab in a focaccia sandwich with mortadella and burrata.”
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Time and servings

5 minsTotal time
1Servings
5 minsPrep time

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

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.