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This is a simplified version of a tapenade. In the South of France, where available, the recipe would call for ripe olives from Nice. The olives would be squeezed between two fingers to extract the pulp and then turned into a paste in a mortar and pestle. If you added an anchovy, a few capers, and some garlic, you would have the traditional tapenade.
| 170 grams drained and pitted black olives 60 ml olive oil 1 clove of garlic |
In a blender, add the pitted olives, the olive oil, the garlic. Blend until a smooth consistency. But leave a few pieces of the olives in the mixture. |
| 1 tsp pink pepper Salt – optional |
Add the pepper and if required, add the salt. |
| A bit of olive oil– optional | Your tapenade is ready to be served, and also, may be kept in a covered glass jar in the refrigerator for a few days. Before closing the jar, cover the tapenade with a bit of olive oil. This will help preserve it. |
| Bring your tapenade to room temperature for 30 minutes before serving. |
