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Tapenade d'olives vertes - En-tete

Green Olive Tapenade

This French tapenade combines green olives and sun-dried tomatoes, with lemon to adjust the consistency.
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5/5 (16)
Cook Time: 5 minutes
Total Time: 5 minutes
Course: Condiment
Cuisine: French
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 125 g green olives jarred olives can be used
  • 50 g sun-dried tomatoes jarred tomatoes can be used
  • 1 tablespoon sunflower seeds
  • 2 tablespoons extra virgin olive oil
  • 0.5 lemon

Optional

  • 1 clove garlic

Procédé

  • Pit the olives. Press the garlic.
    125 g green olives, 1 clove garlic
  • First, finely grind the sunflower seeds.
    1 tablespoon sunflower seeds
  • Then add all the other ingredients. Reserve a little lemon juice so you can adjust the consistency. It is easy to thin the mixture out, but harder to thicken it.
    50 g sun-dried tomatoes, 2 tablespoons extra virgin olive oil, 0.5 lemon

Notes

Equipment: (Small) food processor.
Did you make this recipe?Tag @marcwiner on Instagram!