
Mousse of tomatoes, olives and nutmeg
Preparation
Cut pickled dried tomatoes into small pieces and place them in a kitchen bowl with a high rim. Add stoneless black olives with peeled garlic cloves to the sliced dried tomatoes. Fold in a knife tip freshly grated nutmeg with sugar beet syrup and fresh parsley. Pour cold-pressed olive oil over it and finely crush with the blender until a well spreadable spread is obtained.
Tip: This spread has a good shelf life of 2-3 days in the refrigerator.
Important: It should always be covered with a little olive oil!
Ingredients: 4-6 persons
- 50ml olive oil
- 1 bunch of parsley
- 1 tsp sugar beet syrup
- 1 MS nutmeg
- 3 cloves of garlic
- 100g black olives
- 150g dried tomatoes
Preparation time: 15 minutes
Difficulty: Medium