Summary

Ingredients

• 340 g olives, (Kalamata olives with stone)
• 2 vanilla pod (s)
• 1 clove garlic
• 0.5 ½ lemon (s), untreated, zest and juice
• 100 g preservin suar 3: 1
• 150 ml white wine, drier
• 1 pinch cayenne pepper
• Sea salt, (Fleur de Sel)
• Black pepper from the mill

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Instructions

1. Core the olives, this results in approx. 170 g pulp. Chop the clove of garlic, scrape out the vanilla pods. Finely grate the peel of the lemon and then squeeze it out.
2. Bring the olives to the boil with white wine, vanilla pulp, garlic, lemon juice, lemon zest and preserving sugar and then simmer everything for about 15 minutes over medium heat. It should no longer be liquid. Then puree finely and season with fleur de sel, pepper and cayenne pepper.
3. Fill into glasses while still hot. Close the jars immediately and turn them upside down to cool.
4. The tapenade lasts about 10 days in the refrigerator. It goes well with goat cheese, tomato dishes or as a topping on crostini.