Black olive and roasted garlic tapenade
Ingredients
Metric
Imperial
Black olive and roasted garlic tapenade
- 1 bulb of garlic, cloves separated but unpeeled
- 300g of pitted Kalamata olives
- 4 anchovy fillets
- 50ml of olive oil
- 1 tbsp of red wine vinegar
- freshly ground black pepper
SAVE RECIPE
Method
1
Place the garlic cloves in a roasting tray. Drizzle with olive oil and place into the oven. Roast for 20–30 minutes, or until the garlic is soft
- 250g of cherry tomatoes
- 1 bulb of garlic, cloves separated but unpeeled
- olive oil, for cooking
2
Combine all the ingredients for the tapenade in a small blender with the roasted garlic cloves (skins removed) and some black pepper and whizz to combine
- 300g of pitted Kalamata olives
- 4 anchovy fillets
- 50ml of olive oil
- 1 tbsp of red wine vinegar
- freshly ground black pepper
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