Spicy green olive tapenade
This homemade tapenade tastes so much better than shop-bought. It is ready in no time and is delicious as a dip with raw vegetables or as a topping on wholemeal toast.
Cooking time
Prep time10 minutes
Servings4 portions
Ingredients
- 80 grams Flora ProActiv Light
- 2 cloves garlic
- 1 green pepper
- 200 grams pitted olives
- Tabasco sauce
Nutritional facts
| Energy (kcal) | 136 kcal |
| Energy (kJ) | 541 kJ |
| Protein (g) | 1.0 g |
| Carbohydrate incl. fibre (g) | 3.5 g |
| Carbohydrate excl. fibre (g) | 2.0 g |
| Sugar (g) | 1.8 g |
| Fibre (g) | 2.9 g |
| Fat (g) | 12.6 g |
| Saturated fat (g) | 2.5 g |
| Unsaturated fat (g) | 6.3 g |
| Monounsaturated fat (g) | 5.7 g |
| Polyunsaturated fat (g) | 0.7 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 784 mg |
| Salt (g) | 2.00 g |
| Vitamin A (IU) | 299 IU |
| Vitamin C (mg) | 20.1 mg |
| Calcium (mg) | 31 mg |
| Iron (mg) | 0.36 mg |
| Potassium (mg) | 70 mg |
Instructions
- Peel the garlic cloves and chop finely.
- Halve the pepper, remove the seeds and cut into strips.
- Place the garlic, pepper and olives in the blender and chop finely.
- Add the Flora ProActiv and mix everything to a smooth tapenade.
- Season the tapenade with a few drops of tabasco and black pepper.
- Serve your tapenade as a dip with your favourite appetisers.