Make the homemade green olive tapenade recipe easily
200 grams of pitted green olives...
a clove of garlic
a teaspoon of capers
5 anchovy fillets
3 tbsp olive oil Reserved Harvest Italy
Herbes de Provence (optional)
Finely chop your garlic clove after cleaning, peeling and degerming it.
Stone your Olivers&Co. green olives, mix them with the garlic, a teaspoon of capers and a few anchovy fillets (5 or 6), fresh or canned.
Then add 3 tablespoons of Olive Oil, prefer a floral Olive Oil for more roundness, on the contrary if you want more power choose a vegetable Olive Oil.
Continue blending until you obtain a fine and homogeneous puree. You can add a little more Olive Oil if the purée obtained does not seem smooth enough.
To be enjoyed on some toast that you can garnish with a few tomatoes.
If you don't have time to prepare your home-made tapenade: discover our delicious black or green olive tapenades.