Makes: small jar of tapenade Time: 20 min
200 g Black Kalmata Olives with pits/160 g without pits
10 g (1 big) garlic clove
20 g (2 Tbsp) capers (best ones from salt)
10 g fresh rosemary
1 small lemon
your favorite baguette (use gluten-free if needed)
Notes and tips:
1. Olives – make sure you use good quality olives. Kalamata are the best. Stay away from those same sized, totally black cheap olives from supermarkets.
2. Capers – they add quite a lot of salt into the tapenade. If you would like to make the tapenade a bit less salty, rinse the capers slightly.
3. Mortar and pestle – traditionally tapenade is made in mortar and pestle, however if you do not have it, you can also use a hand blender – just do not blend it until smooth, make it chunky.
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