Black Olive Tapenade
by Editorial Staff
Tapenade is a thick olive sauce, a Provencal dish especially popular in Nice. Tapenade is eaten spread over bread or toast, served as a sauce for vegetables, meat, grilled fish, etc. The classic tapenade uses capers and this recipe is one of the appetizer options.
Ingredients
- Olives (black olives) pitted – 1 can
- Garlic – 3 cloves
- Celery stalk – 50 g
- Parsley greens – 0.5 bunch
- Black balsamic vinegar – 1.5 tbsp
- Olive oil – 50 ml
- Sugar to taste
- Chili sauce (optional) – to taste
Directions
- Place the olives in the bowl of a food processor.
- Peel the garlic, chop, add to the olives.
- Chop and add celery stalks.
- Add balsamic.
- Add olive oil, sugar.
- Grind to an almost homogeneous mass, but not to a state of pate. Place in the refrigerator.
Bon Appetit!
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