in France

Olive tapenade à la Gustave

updated

Spread the love

Ingredients for 6 servings:

  • 150 g olives, green and black, pitted
  • 100 g tomatoes, dried
  • 3 anchovy fillets in oil
  • 1 tbsp capers
  • 1 clove(s) garlic
  • 2 sprig(s) Thyme , the leaves
  • 15 cl olive oil
  • Salt
  • pepper
  • chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop all ingredients and mix with olive oil. Season to taste.

Facebook Comments

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.

pointed cabbage special

Scallops in mild Thai broth