Recipe – Tapenade

This is very delicious on crackers and pieces of vegetables. Another simple thing
to make and will keep in the fridge for one week. (If there is some left)



2 C kalamata olives
3 large cloves Garlic
2 Tbsp Capers
1 tsp dried thyme
1 Tbsp Lemon Juice
1/3 Olive Oil


Rinse the kalamate olives underneath some water to wash the salty brine
Add kalamata olives, garlic, capers and dried thyme in a blender and
blender, then add the lemon juice and finally the olive oil.

Serve – On delicious vegan style savoury crackers of any kind

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