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.

Summary

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

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Instructions

1. Add 1 can of pitted black olives to the bowl of a food processor.
2. Peel and chop 3 garlic cloves, then add to the processor.
3. Chop 50 g celery stalk and add to the processor.
4. Pour in 1.5 tbsp black balsamic vinegar.
5. Add 50 ml olive oil and sugar to taste.
6. Pulse the processor until the mixture is chunky but well combined—not a smooth paste.
7. Transfer to a container and refrigerate for at least 30 min before serving.

Bon Appetit!