Olive tapenade

Olive tapenade

Olives and Olive Oil

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
- Alain Ducasse

What you need

  • Foodprocessor
  • Jar with an airtight lid



  • 1 glass of olives (around 300 grams without pits)
  • 1 tbsp. capers
  • 1 tbsp. sardines
  • 2 garlic cloves
  • Finely grated zest of 1/4 lemon
  • 1.5 dl. of cold pressed olive oil
  • 2 teaspoons dried thyme
  • Salt
  • Freshly ground pepper


What you need to do

  • Remove the stones from the olives
  • Put all the ingredients in the food processor
  • Blend thoroughly until the mass is smooth but still has texture
  • Pour the mass in the jar and store cool until ready for use