Olive tapenade
the quick dip with olives
The olive tapenade tastes great with toasted bread, grilled vegetables, as a dip for focaccia bread and as a side dish for pasta dishes.
Khadija El AzzouziIngredients
- 200g pitted black olives.
- 40 g capers
- 2 anchovy fillet
- 10 g fresh garlic
- 10 ml lemon juice
- 20 ml olive oil
- 2 tbsp parsley
- Pepper
Preparation
Place the olives and capers in a colander, rinse under running water and drain well.
Place the olives, capers, anchovy fillets, garlic cloves and parsley in the blender jug. The chopper is then attached and the ingredients are pureed to the desired consistency.
olive tapenade is traditionally prepared with a mortar and pestle.
Finally, add the olive oil and lemon juice, mix well and season with pepper to taste.
You can determine the consistency yourself by pureeing the ingredients coarsely or very finely.
Olive tapenade is a delicious greeting from the kitchen. It is served on a crispy baguette.
The olive tapenade can be stored in an airtight screw-top jar and will keep in the fridge for up to two weeks.
