Kalamata tapanade

Name: Kalamata tapanade
Yield: 1 portion(s)
Ingredients: 1 glass Kalamata's olives, drained and pitted; 1 tbsp Olive oil; 1 cup Sun-dried tomatoes; 1 cup Walnuts/macadamia or sunflower seeds. (each of them creates a different taste and each of them is delicate); 2 clove Garlic

Appetizers

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Kalamata tapanade

1	glass	Kalamata's olives, drained and pitted
1	tbsp	Olive oil
1	cup	Sun-dried tomatoes
1	cup	Walnuts/macadamia or sunflower seeds. (each of them creates a different taste and each of them is delicate)
2	clove	Garlic

Instructions for Kalamata tapanade

To prepare the Kalamata tapanade recipe, please follow these instructions:

Cut the sun-dried tomatoes into small pieces with a cookie bag. Lay them softly so the water just covers and sets it aside.

Chop nuts and garlic in the food processor with sliced leaves until it is crumbled. Add soaked sun-dried tomatoes and olives and blend again. Scrape from the edges and blend a last time while pouring olive oil into. It gives 2 cups.

Kalamata tapanade

Ingredients for Kalamata tapanade

Instructions for Kalamata tapanade

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