Olive tapenade – a detailed recipe for cooking. Share with друзьями: 
Time:one 0 min. The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. green pitted olives
- 1/2 tbsp. black olives, pitted
- 1 tsp anchovy paste or 1 anchovy fillet, optional
- 1/2 tsp dried oregano
- 1 clove garlic, minced
- 1 lemon squeeze juice
- 2 tbsp. l olive oil
- Serving Crackers or Toasts
Recipes with similar ingredients: tapenade (olive paste), olives, olives, anchovies, lemon juice, garlic, oregano
Recipe preparation:
- Place green and black olives, anchovies, in a food processor, if used, oregano, garlic and lemon juice and chop, stopping the combine to scrape off the paste from the sides of the bowl. Pour olive oil while mixing.
- Serve tapenade olive paste with crackers or toasts. Exit: 1 tbsp.
