Servings: 4 servings
Ingredients
- 125 g Kalamata olives jarred olives are fine
- 40 g artichoke grilled, jarred is fine
- 20 g anchovies about 4 pieces
- 1 clove garlic
- 1 tablespoon pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 lemon
Procédé
- Pit the olives. Press the garlic.125 g Kalamata olives, 1 clove garlic
- Start by finely grinding the pumpkin seeds on their own in a food processor.1 tablespoon pumpkin seeds
- Then add all the remaining ingredients to the food processor. Hold back a little lemon juice so you can adjust the consistency. It is easy to thin the mixture, but harder to thicken it.40 g artichoke, 20 g anchovies, 1 tablespoon extra virgin olive oil, 1 lemon
Notes
Do not blend until completely smooth, the small pieces are part of what makes the tapenade so enjoyable.
Seed-free version (AIP): omit the pumpkin seeds.
Equipment: (small) food processor or immersion blender, garlic press.
Did you make this recipe?Tag @marcwiner on Instagram!