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French Bread with Olive Tapenade

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Total time: 15 minutes

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Serves 6

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5.21 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 regular baguette - Mixed grain French stick bread, sliced diagonally into 12 pieces

120g - Ripe green olives, canned, drained

120g - Black olives, pitted

1 clove - Garlic

2 tsp - Capers

2 tsp - Fresh basil herbs

1 tsp - Dried ground oregano

3½ tb - Extra virgin olive oil

2 pcs - Small sweet red peppers, sliced into ½ inch strips


Skillet, Broiler or bread toaster, Blender, Baking sheet


1. Heat ½ tablespoon of olive oil in a skillet pan. Add the red bell pepper and sauté until the pepper skins start to blister and turn brown in spots.

2. Mix the black and green olives, garlic, capers, basil leaves, oregano, extra virgin olive oil and roasted bell pepper in a blender. Pulse until coarsely chopped. Set the olive tapenade aside.

3. Arrange the French bread on a baking sheet and place it in a broiler for 1 to 2 minutes on each side or until golden.

4. Serve the toasted French bread with olive tapenade on the side.


1 serving = about 129g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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