Black Olive Tapenade

The beautiful flavour of black olives is showcased in this delicious tapenade.

The ingredient of Black Olive Tapenade

• 1 cup 175g pitted kalamata olives
• 4 anchovy fillets drained on paper towel coarsely chopped
• 1 tbsp drained capers
• 1 garlic clove finely chopped
• 1 4 cup 60ml extra virgin olive oil plus extra

The Instruction of black olive tapenade

• place the olives anchovy capers and garlic in the bowl of a food processor and process until finely chopped alternatively place ingredients in a mortar and pound with a pestle until well combined
• with the motor running gradually add the oil in a thin steady stream until well combined and a smooth paste forms
• transfer to an airtight container and pour over extra oil to cover the tapenade surface to prevent oxidisation

Nutritions of Black Olive Tapenade

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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