My Tapenade is a simple recipe. It lasts up to two weeks in the fridge, and can be placed on the table with all other mezes. It is a delicious addition to almost any food, and a winner of the world championship as a base spread for sandwiches or crackers. It is even better the day after you make it.
WHAT YOU NEED
-1 jar of kalamata olives (pitted)
-1 garlic cloves
-1 teaspoon of maple syrup
-½ cup of walnut
-8 basil leaves
-6 mint leaves
-3 tbsp olive oil to drizzle on top
-Choice of thyme, chives or mint leaves for garnish
HOW TO MAKE
- In a blender, add the pitted olives without the water.
- Add to the blender the garlic, basil, mint, walnut or pine nut, maple syrup and olive oil.
- Blend until you get an even texture.
- Place the mixture in a bowl, drizzle olive oil and some chopped mint, thyme or chives on top.
I serve it as a side dish with the main meal.
