Black Olive Tapenade
Bold, briny, and beautifully textured. Perfect with cheeses, breads, or even as a spread.
Prep Time 15 minutes minutes - 150 g local black olives pitted
- 100 g pitted black olives
- 50 g anchovies
- 40 g capers
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp lemon
- 1 tsp oregano
- 1 tsp chives
Add all ingredients to a food processor.
Pulse until chunky—don’t overmix. The texture should be rustic, not pureed.
Chill until ready to serve.