Olive Tapenade
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You may have seen this paste ready-made in stores, but it costs a fortune and isn't as good as homemade. You can use either black or green olives - whichever you prefer, including stuffed olives.
Be careful when choosing olives - they shouldn't be too salty. And if you're using black ones like me, make sure they're truly black olives, not artificially blackened with ferrous gluconate. How can you tell the difference? It's simple, there are two rules:
- The color of real black olives shouldn't be uniformly black but more brownish/burgundy, and not all olives will have the same color. If they're jet black with uniform color, they're green olives artificially blackened. This is roughly what real black olives should look like.
- Read the label - it shouldn't mention anything like "gluconate."
Ingredients
100g olives (pitted)
1 anchovy fillet in oil
2 sun-dried tomatoes in oil
1 garlic clove
3 parsley sprigs
4 tablespoons olive oil
How to prepare olive tapenade
- Put all ingredients in a blender and blend until it becomes a paste.
- Serve on slices of fresh or toasted bread, which can be spread first with sheep's cheese, feta, or liver pâté, then topped with this paste.
Olives, tomatoes, and anchovies
