A recipe to make your own traditional black olive tapenade with Oliviers&Co olive oil.
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)
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.