Summary

Ingredients

• 180 g olives, black, dried, natural
• 2 anchovies in oil
• 1 tablespoon, heaped capers
• 90 g fi (s), dried
• 1 clove (s) garlic, pressed
• 1 tablespoon lemon juice
• 5 tablespoon parsley, chopped
• 6 tablespoon olive oil
• salt and pepper

For the variant (s): (in autumn)

• 1 fig (s), fresh, approx. 80 g
• Date (s), 2 - 3 fruits

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Instructions

1. Core the olives.
2. Remove the stems from the figs, cut into quarters, cover with water in a small saucepan and simmer for about 15 minutes, then pour off the water.
3. Chop all ingredients in a blender or with a hand blender, but not very finely. If necessary, add a little salt and pepper to the tapenade. Be sure to try it beforehand!
4. Arrange the tapenade in a bowl and eat with baguette and cheese. Or as a spread without cheese.
5. In autumn I also do the tapenade with fresh figs and extra fresh dates.
6. The tapenade can be kept in a closed glass in the refrigerator and covered with a little olive oil for about 2 - 3 weeks.
7. With 6 servings, one serving has 288 Kcal.