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Black Olive Tapenade

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Black Olive Tapenade

The perfect black olive tapenade recipe with a picture and simple step-by-step instructions.

  • 300 g Black olives without stone
  • 3 tbsp Capers
  • 7 Pc. Anchovies
  • 1 Pc. Crushed garlic clove
  • 150 ml Olive oil
  • 1 tbsp Lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp Thyme, chopped
  • 1 tbsp Parsley, chopped
  1. Puree the olives, capers and anchovies with the blender or the food processor. Then stir in the remaining ingredients. The tapenade will keep covered in the refrigerator for a few days.
Dinner
European
black olive tapenade

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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