Friday, February 1, 2008

Recipe for Raw Olive Tapenade

This raw homemade olive tapenade is great with dehydrated crackers, sprouted bread, salads or inside sushi or wraps.

30 raw olives
1/3 cup pine nuts
1 handful of basil
2 sundried tomatoes, soaked
1 tomato
1 clove of garlic
a little bit of soaking water from the tomatoes
a pinch of cayenne

If the olives are too salty, you can soak them first and throw away the soaking water.
Blend all ingredients with a (handhold) blender or food processor.
Don't blend until smooth. The tapenade should still contain little pieces.

Enjoy this healthy dish!

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