Ingredients
200 g black olives
200 g green olives
10 g Basil pasta8 g caper
30 ml olive oil
10 g garlic
15 g anchovy
80 g lime juice
To taste salt
On request Ground black pepperPreparation steps
Weight for 4 portions – 0,5 kg
1
Put all the ingredients in a blender and blend into a thick mixture.
2
Serve toasted bread alongside the tapenade, preferably rustic or French.
Tip
Serving
Do not mix too much as the mixture should be grainy, not smooth like a pâté.