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