Olive tapenade
Cuisine: French
Author: Maria Kalenska
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins


Ingredients
  • 200 g olives
  • 2 cloves of garlic
  • 20 capers
  • juice of ½ lemon
  • 4 tbsp olive oil
Cooking method
  1. Pit the olives and chop finely. Peel and chop the garlic. Pound olives, capers, and garlic using a pestle and mortar until smooth. Add lemon juice and oil and stir. Store in a refrigerator in a closed container for no more than 1 week.
My tips and tricks
Remember that it is not necessary to use the same type olives for tapenade. On the contrary, if you mix kalamata, black and green olives together, the taste will be even brighter. If the tapenade seems thick to you, you can always fix it by adding a little bit of olive oil. A thick tapenade is convenient for a bruschetta, and in a thinner one it is so delicious to dip a ciabatta or a fresh baguette.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/olive-tapenade/