Olive Tapenade with Herbs

Time

11 minutes

SErves

4

Calories

194 kcal

Carbs

2g

Protein

1g

Fat

20g

Ingredients

For the spread

  • 200 g natural tofu – crumble with a fork
  • 100 g pitted black olives – finely chop + cut 2–3 olives into slices (for the garnish)
  • 2 tbsp olive oil, cold-pressed
  • 2 tbsp tamari (soy sauce)
  • 1 1/2 tbsp horseradish (or depending on the desired spiciness)
  • 1 pinch curry powder
  • 1 pinch chili powder (optional)
  • Crystal salt and pepper from the mill

Instructions

The olive tapenade is a classic from France and is ideal for a quick appetizer. The herbs can be exchanged as desired.

Step 1

Stone the olive and coarsely chop the garlic clove. Pluck 1 tsp. of thyme; Finely chop 1/2 tsp rosemary;

Grate 1/2 tsp zest from the 1/2 lemon, and squeeze out 1 tsp juice.

Then put all the prepared ingredients in the cutter with 1 tsp capers and puree finely.

Lastly, add 3 tablespoons of olive oil and mix; season with salt and pepper.

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