GREEN OLIVE & SUNDRIED TOMATO TAPENADE
(Serving suggestion pictured - with turmeric roasted cauliflower, peas & Tamari Seeds.)

INGREDIENTS

1 cup green olives
2 tbsp capers
1tbsp chopped sundried tomatoes
3 tbsp olive oil (or oil from the sundried tomatoes)
1 crushed garlic clove
1 tbsp lemon juice
A handful fresh basil
½ tsp dried thyme
1/2 tsp chili flakes if you want to add a cheeky kick
Black pepper

METHOD

Blitz all ingredients in your hand blender until fully combined.   
Add a little water for a thinner salad dressing consistency - less for a thicker sauce or dip. 

As with all of our sauce recipes...
if you have a high speed blender you'll achieve a silky smooth sauce, but no matter if you have a standard stick blender - a little bit of texture is no bad thing! 

Keep in the fridge for up to 4 days. 
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers. 
Alternatively, use a silicone ice cube tray for single servings.