Global Foods Group

Black Olive Tapenade

Ingredients

  • 1 cup (175g) Gina pitted kalamata olives
  • 4 Kallonis anchovy fillets, drained,coarsely chopped
  • 1 tbs Morphakis caper, drained
  • 1 garlic clove, finely chopped
  • ¼ cup (60ml) Olympia extra virgin olive oil, plus extra

Method

1. Place the olives, anchovies, capers and garlic in the bowl of a food processor and process until finely chopped.
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface.

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