Roast Garlic and Green Olive Tapenade

    40 minutes

    The simplest way to serve this tapenade is spread on lightly toasted baguette slices but it's also a good with lamb cutlets instead of mint sauce.

    2 people made this

    Makes: 1 cup

    • 1 head garlic
    • 125g green olives, pitted
    • 2 tablespoons capers
    • 4 anchovy fillets, chopped
    • 1 clove garlic, chopped
    • 1 teaspoon dried chilli flakes
    • 2 springs flat leaf parsley
    • 1/2 cup (125ml) olive oil

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Roast the garlic at 150 degrees C for 30 minutes.
    2. Squeeze the roasted garlic from the head into a food processor. Add the olives, capers, anchovies, garlic, chilli flakes and parsley and process until combined.
    3. Add the olive oil and process until smooth. Store in the fridge for up to a week.

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