About This Recipe
A recipe for making a traditional black olive tapenade at home.
Ingredients
At Oliviers&Co
3 tbsp Reserved Harvest France Olive Oil
7oz Tanche Black Olives
Provencal Herbs
At the market
1 garlic clove
1 tbsp capers
5 anchovy fillets
Lemon
Directions
Clean, peel and finely chop the garlic clove. Pit the black olives and blend with the garlic, capers and anchovy fillets. Add a few Provencal herbs and the lemon juice.
Add 3 tbsp of olive oil. Continue blending until you obtain a fine, homogeneous purée. Add a little more olive oil if it doesn't seem smooth enough.
Serve with mini crostini or mini focaccia.