Olive Tapenade Sandwich

🛒 Ingredients

• Ciabatta bread slice 100 g · 265 kcal
• Pitted Kalamata olives 50 g · 120 kcal
• Pitted green olives 25 g · 36 kcal
• Capers, drained 10 g · 2 kcal
• Garlic clove 3 g · 5 kcal
• Anchovy paste 2 g · 3 kcal
• Extra virgin olive oil 15 g · 133 kcal
• Fresh lemon juice 5 g · 1 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Fresh arugula 10 g · 3 kcal

👨‍🍳 Instructions

1. Combine the pitted Kalamata olives, pitted green olives, drained capers, peeled garlic clove, anchovy paste, chopped parsley, and fresh lemon juice in a food processor.
2. Pulse the ingredients until a coarse paste forms, then slowly drizzle in the extra virgin olive oil while processing until just combined.
3. Spread a generous layer of the olive tapenade onto one side of the ciabatta bread slice.
4. Top the tapenade with fresh arugula, then close the sandwich with the other slice of bread (if applicable) or serve open-faced.