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Olive and Artichoke Spread

Annabel Langbein Olive and Artichoke Spread Recipe
Aaron McLean, NZ Life & Leisure
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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
https://www.annabel-langbein.com/recipes/olive--artichoke-spread/141/
EMAIL PRINT
Prep time:
10 mins
Cook time:
Nil
Makes:
2 cups

  • 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

Puree all ingredients together to form a rough chunky paste. Keeps in the fridge for about a week.

Serving Suggestions:

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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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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