OLIVE PUREE

Olive Puree image

Here's a simple olive tapenade you can use as a dip at your next party. The UK chef Heston Blumenthal also recommends mixing it into a risotto or pasta dish, or as an accompaniment to meat such as duck or chicken. I find this serves two as a snack.

Provided by Sackville

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

100 g stoned black olives
20 fresh basil leaves
1 tablespoon extra virgin olive oil
lemon juice, to taste

Steps:

Purée everything together using a blender or hand mixer.
Serve along with some bread (I like to toast slices of French baguettes) or crackers.

Nutrition Facts : Calories 118.5, Fat 12.1, SaturatedFat 1.6, Sodium 436.3, Carbohydrate 3.4, Fiber 1.8, Protein 0.6

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