Tapenade made from black olives. Traditionally served as an appetizer in France with toast or as a spread.
Ingredients:
Recipe 1
- 1/2 cup pitted black olives, drained
- 1 small clove of garlic
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves or chopped parsley
- a pinch of black pepper
- 1 anchovy fillet (optional)
Recipe 2
- 100 g pitted black olives
- 1 anchovy fillet in oil
- 1 clove of garlic
- 1 tablespoon pine nuts or others
- 1 teaspoon capers
- 50 ml extra virgin olive oil
- lemon juice, salt, and pepper to taste
Preparation:
Crush all ingredients into a paste using a blender, hand blender, or mortar and pestle.
