Olive and garlic spread

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 5
  • 1 glass (314 ml) dried
  • 7-10 Tbsp Tomatoes in oil
  • 100 g pitted black
  • 7-10 Tbsp Olives
  • 6-8 Garlic cloves
  • 7-10 Tbsp salt, black pepper
  • 1 pinch Sugar
  • 7-10 Tbsp Olive slices and ge
  • 7-10 Tbsp roasted garlic slices

Directions

  1. 1

    Drain the tomatoes and collect the oil. Drain the olives. Fry garlic cloves with skin in 3 tablespoons of hot tomato oil for 5-8 minutes. Take them out and let them drain. Cool down a little. Press the inside out of the shell and crush it finely with a fork

  2. 2

    Finely chop the olives and tomatoes. Mix with garlic and 3-4 tablespoons of tomato oil. Season to taste with salt, pepper and sugar. Garnish with olive and garlic slices if necessary. Serve with fresh bread, e.g. Italian ciabatta

Nutrition Facts

KCAL
110 kcal
CARBS
1 g
FATS
11 g
PROTEINS
1 g

Categories & Tags

Miscellaneous