Summary

Ingredients

• 1 jar olives, green or black, without stone
• 200 g tofu, natural
• 2 tablespoon olive oil
• 1 teaspoon vegetable stock, grained
• some savory

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Instructions

1. Halve the olives and chop them up with the hand blender. Cut the tofu into small pieces, then add to the olives and also puree.
2. Mix in the olive oil and vegetable stock. Chop up fresh savory and stir in. Tastes great and can be kept chilled for at least 2 - 3 days.