Seaweed and Olive Tapenade Recipe
Ingredients
- 1 cup seaweed arame, wakame or dulse
- 1/2 clove garlic crushed
- 1/2 lemon juiced
- 1 tbsp olive oil extra virgin
- 130 grams olives pitted, green or black
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Servings:
Instructions
- Rehydrate your seaweed as per packet instructions - normally this involves rinsing it and leaving it in cold water for 10-15 minutes. Drain and add to the food processor.
- Add the other ingredients to the food processor until everything is finely chopped and you are left with a coarse tapenade.
- Serve on crackers.
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