Tapenade of Black Olives

Tapenade (or tapenade) is a thick olive sauce, a Provencal dish especially popular in Nice. Tapenadu 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

• Pitted olives (black olives) – 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

1. Place the olives in the bowl of a food processor.
2. Peel the garlic, chop, add to the olives.
3. Chop and add celery stalks.
4. Add balsamic.
5. Add olive oil, sugar.

   

6. Grind to an almost homogeneous mass, but not to a state of pate. Place in the refrigerator.

Bon Appetit!