Double Cream chili and olive tapenade | Castello®
On a first-name basis with cheeseboards and tapas alike – our recipe for soft white cheese with chili and olive tapenade matches cheese and dried meats like salt does pepper. Featuring a blend of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.castellocheese.com.
Ingredients
- 200 g black olives, pitted
- 3 anchovy fillets
- 2 garlic cloves
- 1 tsp dried thyme
- 2 tbsp capers
- juice of 1 lemon
- 50 - 100 ml olive oil
- 150 g Castello® Double cream chilli
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