Olive Tapenade
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Step 1 of 7
The roasted garlic
1 of 7
Cut the garlic heads horizontally, drizzle with olive oil and wrap in foil.
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What you are cooking with
The base
- 600 g Kalamata olives, pitted
- 300 g Green olives, pitted
- 80 g Capers, drained
- 40 g Anchovy fillets
- 2 each Preserved lemons, flesh removed, rind finely diced
Aromatics
- 2 each Garlic, whole heads, roasted
- 20 g Fresh parsley
- 10 g Fresh oregano
- 5 g Fresh thyme leaves
Acidity and fat
- 30 ml White grape vinegar
- juice of 1 Lemon
- 180 ml Extra virgin olive oil
- Freshly cracked black pepper
- only if required Sea salt