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Olive and Artichoke Spread
30 kalamata olives, pitted 4 tbsp tomato pasta sauce 1 clove garlic, minced 400g can artichokes, drained 3 tbsp extra virgin olive oil salt and ground black pepper, to taste
© Annabel Langbein Media
Puree all ingredients together to form a rough chunky paste. Keeps in the fridge for about a week.
Spread slices of grilled bread with goat feta or chevre, slice over ripe tomatoes and top with a little of the spread.
Spread over boneless salmon steaks or chicken breasts before baking or roasting.
Mix through vinaigrette dressing for a Greek salad or a chicken or lamb salad with tomatoes, peppers, sliced red onion and rocket or baby spinach leaves.
Toss through cooked pasta with chopped tomatoes, basil leaves and crumbled feta.
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