Greek Olive Tapenade

by Lee Holmes September 15, 2016

Greek Olive Tapenade

By: Lee Holmes

This tapenade is simple to make and packed with flavour. It pairs nicely with a slice of homemade bread or your favourite crackers.

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Servings

Prep time

Cook time

Recipe

Ingredients

150g pitted black olives
6 basil leaves
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 tsp capers
1 tbsp chopped parsley
1 tsp lemon juice
3 tbsp extra-virgin olive oil
Freshly ground black pepper, to taste

Method

Place olives, basil, garlic, anchovies, capers, parsley and lemon juice in a food processor and whiz to a paste. With motor running, slowly add olive oil until desired consistency is reached. Add freshly ground black pepper to taste.
Cover and refrigerate until ready to serve. The tapenade will keep in an airtight container in the fridge for a week.

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#Tags: food, healthy, Recipes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.