TAPENADE

Most of the time I buy a ready-made Tapenade which is solid. But as so often homemade taste better. I used my favorite Tuscan olive Taggiasca which is very little in size and has a sublime taste, not too salty or overpowering like the greek Kalamata olives. Anyway this Tapenade lifts every lamb dish and was a wonderful partner with German organic lamb filet and rosemary potatoes yesterday.

I have no exact measurement in this recipe, but I think it is not such important this time.


Ingredients

Taggiasca olives
1-2 tbsp capers in salt (soaked in water 1h before)
1 anchovy
1 clove garlic
Thyme leaves
Rosemary
Olive oil
black pepper



Preparation

  1. Put all ingredients in a spice grinder or blender and mix. ENJOY

31081C4F-E797-4D57-8585-E3402DF646EB.jpeg

1 Like