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About this recipe:
This is a quick, garlicky Mediterranean olive spread. If you add capers, it will become French tapenade.
675g (1 1/2 lb) whole, pitted Kalamata olives
5 tablespoons olive oil
2 cloves garlic
- Place olives and garlic in an electric blender. Add olive oil in a stream while puréeing; process until mixture becomes a thick, but not too smooth paste.
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