Olive tapenade
Making school lunch is always a bit of a dilemma. Do you send you children to school with something healthy or something they will actually eat? Sean Gravina makes an olive tepanade that is tasty and fun to dip carrot sticks into.
20 November 2015, 1:14pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
Olive tapenade
Ingredients
- 100g black olives, pitted
- 2 cloves garlic
- ½ tsp capers
- 1 ½ tbsp parsley
- 1 small tomato, deseeded
Method
- Take all of the ingredients and place them in a blender until smooth.
- Serve with carrot sticks and wholemeal galetti.
This recipe first appeared on Gourmet Today TV, aired on TVM on 20 November, 2015.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
