Olive tapenade bruschetta

Prep: 5 mins
Olive tapenade bruschetta
An incredibly easy starter to make that is absolutely delicious and will disappear quickly.

300g Kalamata olives, stones removed

2 garlic cloves

Handful, fresh basil leaves, plus some to garnish

2-3 tbsp olive oil

Rustic bread of choice, sliced into wedges or rounds

Using a food processor, blitz everything together until it’s resembles a thick and creamy dip (yet retaining some texture from the olives).

Serve with warmed bread for dipping and spreading.


Preparation Time
5 minutes

Main ingredients
Vegetables, Oil, Bread

Recipe Type

Level of Difficulty

This lasts in the fridge for 1 week.

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