Summary

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

1. 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.
2. 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.