Olive tapenade
Recipe for homemade olive tapenade with black and green olives, parsley and garlic.This recipe makes about 250-300 ml of olive tapenade.
Servings 4 servings
Ingredients
- 100 g black olives, drained weight and pitted
- 100 g green olives, drained weight and pitted
- 1 handful parsley
- 2 cloves garlic
- 1 1/2 tbsp capers
- 1-2 tbsp lemon juice
- 3 tbsp olive oil
- Salt and freshly ground pepper
Instructions
- Put all the ingredients in a mini chopper (small food processor) and blitz for a moment.
- Scrape down the sides and blitz again until you reach the texture you want; personally I like it best with a bit of texture left in it.
- Season to taste with freshly ground pepper, and with salt and more lemon juice if needed.
- Keep the olive tapenade in the fridge until you are ready to serve it.