Wednesday, July 13, 2011

Black olive tapenade

Makes 125ml. Keeps for 5 days in the fridge

100g drained pitted black olives
2 garlic cloves, peeled and crushed
1 tsp lemon juice


Blend all the ingredients in a food processor until smooth. Transfer to a clean screwtop jar and place in the fridge until required.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.