Olive tapenade with celery sticks
Salty olives and capers, garlic and lemon pulsed to a rough paste. Spread it on bread, stir it through pasta or just scoop it up with celery.
- Time
- 10 min
- Serves
- 2
- Kind
- Snacks
- Also
- Low carb
Made without gluten ingredients.
Method
- Check the olives are pitted, or stone them. Drain the olives and capers. Crush the garlic, squeeze the lemon half and chop the parsley.
- Put the olives, capers, garlic, 1 tbsp of lemon juice and the olive oil in a food processor and pulse to a rough, spreadable paste. Do not over-blend.
- Stir in the parsley and black pepper. Taste before adding any salt, as olives and capers are salty.
- Cut the celery sticks into batons about 8 cm long.
- Spoon the tapenade into a bowl and serve with the celery.
Tip Keep it in a jar under a thin layer of olive oil in the fridge, and it lasts for several days.
Per portion
| Energy | 225 kcal |
| Protein | 2 g |
| Carbohydrate | 2 g |
| of which sugars | 1 g |
| Fat | 23 g |
| of which saturates | 3 g |
| Fibre | 4 g |
| Salt | 2.3 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- olives120 g
- capers1 tbsp
- garlic1 clove
- lemon½
- olive oil2 tbsp
- celery stick4
- parsley½ bunch
