Olive and olive tapenade pasta sauce

Fast and very tasty! For meat, fish, and fresh bread! Cook quickly! The French invented such a dip a long time ago. And what?! They have a lot of olives, besides they are very useful!
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 2 g
Fats 68 % 17 g
Carbohydrates 24 % 6 g
217 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min
  1. Step 1:

    Step 1.

    Put olives and olives, celery, garlic, herbs in a blender bowl.

  2. Step 2:

    Step 2.

    Add sugar, vinegar, oil, hot sauce to taste.

  3. Step 3:

    Step 3.

    Whisk to a paste. Classic tapenade (or tapenade) is usually prepared with slices, but you choose the texture to your liking.

  4. Step 4:

    Step 4.

    Bring the tapenade to taste with your favorite spices.

  5. Step 5:

    Step 5.

    Put it in some kind of container and put it in the refrigerator for a little brew.

  6. Step 6:

    Step 6.

    And after 15 minutes you can serve. For storage, transfer the tapenade into an airtight jar and pour oil on top.

Have fun!

Calorie content of the products possible in the composition of the dish

  • Garlic - 143   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Celery - 12   kcal/100g
  • Celery Roots - 32   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Olives - 166   kcal/100g
  • Olive oil - 913   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Chili sauce - 98   kcal/100g

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