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Olive tapenade

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Ingredients for 4 servings:

  • 200 g olives, pitted black
  • 2 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 40 g capers
  • 1 tsp dried herbs of Provence
  • 1 tsp, levelled sugar
  • n. B. Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Southern French black olive paste

Peel the garlic, roughly chop the garlic, olives, and capers, and place them in a blender. Add the herbs, lemon juice, sugar, and oil and blend briefly. Season with pepper. Olive tapenade is a delicious treat served on crusty baguette. The tapenade also works well in pasta sauces or for fish toppings. It will keep in a sealed jar in the refrigerator for several weeks.

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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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