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Olive and tomato terrine

Olive and tomato terrine

Serves 8
30 min
Cooking time: 3 min

2.5 kg tomatoes
12 pitted black olives
100g green tapenade
3 sheets gelatin
100ml tomato juice
1 tbsp olive oil
1/2 tsp sugar
Rock salt
A few mint leaves

1 lemon
20 basil leaves
1 clove garlic
100ml olive oil
Salt and freshly-ground pepper

See the full recipe


Sarah Horrocks
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