Olive Tapenade

1. 1

   Drain capers.

2. 2

   Peel garlic.

3. 3

   Pit olives.

4. 4

   Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar.

5. 5

   Mix until the mixture is a paste.

6. 6

   Slowly add the olive oil and black pepper.

7. 7

   Continue to mix until the paste is creamy.

8. 8

   Cover with a film.

9. 9

   Refrigerate.

10. 10

    Tapenade can be stored in a refrigerator for 2 weeks, no more.

11. 11

    Tapenade is excellent on bread and toast but also with potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.