Tapenade (green and black olive paste)

Time has flown by recently! It’s almost time for the holidays. Here is a quick and easy recipe that is always great to serve as an appetizer. It’s a typically mediterranean appetizer. Many variations exist but generally it is made with either black olives or green olives. It is rare to find a mixture of both olives. We find that the two different types of olives give the best taste. It is important to use olives that have not been marinated too long (like greek black olives) or else there will be too much oil in the paste. It is really nice to enjoy during the summer, but works really well in winter!

 

  • 100 grams of black olives (pitted)
  • 100 grams of green olives (pitted)
  • 1 clove of garlic
  • A bunch of parsley or basil

Pit the olives. Cut the garlic in half, remove the germ. Put all the ingredients through the food processor (or blender) until a paste is obtained.

Serve with grisinni or bread.

Bon appétit!

Advertisements
Tagged , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Eating Whole

A vegan & allergy-friendly lifestyle.

lovinghomemade

time and effort well spent

TasteFood

a culinary journey beginning and ending at the kitchen table

%d bloggers like this: