a just-blend, Greek olive tapenade recipe
I had olive tapenade lots of times during the summer, so I decided to make my own.
You mus have something in the fridge, for the aperitivo of back to work stressing days!
Servings 1 jar
- 1 cup greek olives
- 1 handful basil leaves
- 1 small handful oregano leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon capers
Learned from Jamie Oliver: smash each olive with the bottom of a jar, then squeeze it with your hands, to remove the stone.
Place all the ingredients in a food processor and pulse a few seconds. You want it coarsely chopped.
Done. Refrigerate up to a week and enjoy over crostini, French baguettes or bruschetta.
enjoy your delicious Greek olive tapenade recipe