Tapenade

20/12/2013
"The best friend of toast and baguettes."
Preparation35 min.
Тotal35 min.
Cook
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Ingredients

  • olives - 14 oz (400 g) pitless black or 50/50 black and green
  • olive oil - 3 - 4 tablespoons, extra virgin
  • tomatoes - 3 dried
  • basil - 1 sprig fresh
  • balsamic vinegar - 1 tablespoon
  • capers - 1 tablespoon
  • parmesan - 2 oz (60 g) grated, optional

Preparation

Soak the dried tomatoes in olive oil for 30 minutes, drain them and blend them with the olives and capers in a food processor or blender.

Then transfer the mixture into a bowl and mix the vinegar, olive oil and hand-torn basil in. Serve the tapenade on a toasted baguette.

Optionally, you can add 2 oz (60 g) of grated parmesan to the puree.

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