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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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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. Ingredients:
100 g stoned black olives |
20 fresh basil leaves |
1 tablespoon extra virgin olive oil |
lemon juice, to taste |
Directions:
1. Purée everything together using a blender or hand mixer.
2. Serve along with some bread (I like to toast slices of French baguettes) or crackers.
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