Black olive tapenade

5 min
6Guests
moderate
A recipe to make your own traditional black olive tapenade with Oliviers&Co olive oil.
All ingredients
200 grams of pitted black olives... a clove of garlic a teaspoon of capers 5 anchovy fillets 3 tablespoons of olive oil Reserved Harvest France Herbs of Provence (optional) Lemon (optional)
Directions
Finely chop your clove after cleaning, peeling and degerming. Pitted your black olives, mix them with garlic, a teaspoon of capers and some 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 cherry tomatoes. If you don't have time to prepare your home-made tapenade: discover our delicious black or green olive tapenades. Enjoy.