This raw homemade olive tapenade is great with dehydrated crackers, sprouted bread, salads or inside sushi or wraps.
Ingredients:
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!
Friday, February 1, 2008
Recipe for Raw Olive Tapenade
Geplaatst door Annet van Dorsser op 4:30 PM
Labels: A4 salads, A6 main dishes
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