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Red olive paste

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Ingredients for 4 servings:

  • 75 g tomatoes, dried in oil
  • 80 g olives, black, pitted
  • 1 clove(s) garlic
  • 20 ml olive oil
  • salt and pepper
  • Pepperoncini
  • oregano

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Tapenade

Puree tomatoes, olives, garlic (I only use one clove, otherwise it’s very crunchy!), and oil in a blender, then season with spices. It keeps quite a bit in the fridge covered with olive oil and stored in a tightly sealed jar, so I always make three times the batch. It’s incredibly delicious as an aperitif on thin, toasted baguette slices.

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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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