Mousse of tomatoes, olives and nutmeg



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.


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

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