Olive Tapenade

Name: Olive Tapenade
Total time: 900 s
Yield: 1 cup
Cuisine: South African
Ingredients: 1 cup olives; 1 clove garlic; 1 tablespoon capers; 3 teaspoons lemon juice; 4 tablespoons olive oil; 1 teaspoon black pepper; 1 cup fresh flat leaf parsley

Anchovy-Free

Anchovy-Free

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Ingredients

15 min

1 cup

1 cupolives
1 clovegarlic
1 tablespooncapers
3 teaspoonslemon juice
4 tablespoonsolive oil
1 teaspoonblack pepper
1 cupfresh flat leaf parsley

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Steps

15 min

1

Drain and pit the olives. Preferably kalamata olives.
2

Combine all the ingredients in a food processor and mix until smooth.
3

Note: Add less olive oil and blend sorter time for a more chunkier consistency.
4

Note: Replace the capers with sardines or anchovies for a traditional olive tapenade.

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Mara @mara10

on July 25, 2020 21:34

Cape Town

One of my favourite quotes: “I am inspired by music, travel, great architecture and good, healthy food. I look for opportunities to learn about history, art and cooking. When I learn, I grow.” ~ Tim Matheson

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Olive Tapenade

Olive Tapenade

Ingredients

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