Olive Tapenade Recipe
Make authentic Greek olive tapenade in minutes. A simple recipe with Kalamata olives, capers and extra virgin olive oil, plus ways to serve it.
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Cooking tools:
- Food processor
- Blender
- Serving bowl
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 300g Kalamata olives, pitted
- 200g green olives, pitted
- 65g sun-dried tomatoes
- 1 heaped tablespoon capers
- 2 garlic cloves, halved
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons fig balsamic glaze
- 1 teaspoon dried thyme, plus a pinch to garnish
- freshly ground black pepper, to taste
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