Tapenade with Kalamata olives and garlic paste
Tapenade is a Provençal spread made with olives, capers, and olive oil. Thanks to the use of Kalamata olives, it has a deep, dark color that contrasts beautifully with wheat bread. Prepare it as a snack for a get-together with friends, for example.
Number of servings
4
Sharpness level
MILD
Preparation time
10 min.
Difficulty level
EASY
INGREDIENTS
- 200 gr Kalamata olives seedless
- 4 tablespoons Kalamata olive oil
- 1 teaspoon garlic paste
- 1 tablespoon of capers
- 3 anchovy fillets
- 1 tablespoon chopped dried tomatoes
- 1 tablespoon chopped parsley
- Freshly ground black pepper
To serve:
- 1 teaspoon garlic paste
- French baguette
- 2 tablespoons of butter
A METHOD OF PREPARING
- Place all ingredients in a bowl and blend until tiny pieces of olives are visible.
- Cut the baguette into slices about 2 cm thick.
- Preheat the oven to 190°C. In a bowl, combine the butter and garlic paste, then brush the bread slices with the garlic paste. Place them on a baking sheet and bake for 4-5 minutes.
- Serve the crispy croutons with olive paste.
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