Tapenade

Tapenade

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.



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