Olive Tapenade
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g olives, pitted black
- 2 cloves garlic
- 3 tablespoon olive oil, virgin
- 1 tablespoon lemon juice
- 40 g capers
- 1 teaspoon herbs Provence, dried
- 1 teaspoon, leveled sugar
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the garlic, roughly chop the garlic, olives and capers and place in a blender. Add herbs, lemon juice, sugar and oil and mix briefly. Season to taste with pepper.
- Olive tapenade on a crispy baguette is a delicious greeting from the kitchen. The tapenade can also be used well in pasta sauces or on fish toppings. Keeps in a sealed jar in the refrigerator for several weeks.
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