Black olive dip

Provençal recipe, this black olive dip is a tapenade without anchovies nor capers. This black olive paste is ready in just a few minutes, served with fresh bread, toast, or pita bread.

Black olive dip

Natalija
Simplified version of tapenade without anchovies nor capers.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
  

  • 180 g black olives (picholine ou kalamata) pitted
  • 1 clove orgarlic épluchées et coupées en 4
  • 1 bunch fresh basil leaves
  • 1/2 lemon (juice only)
  • 4 Tbsps olive oil
  • Freshly ground black pepper

Instructions
 

  • Separate the basil leaves from the sprigs. Peel the garlic clove and cut into 3-4 parts.
  • Place olives, garlic and basil leaves in a food processor bowl. Add lemon juice and olive oil.
  • Pulse 2-3 times for a few seconds.The olivada should have a slightly grainy texture.
  • Season to taste and serve with your favorite bread.

Nutrition

Serving: 10gCalories: 1kcal
Keyword Appetizers, Olive, Provence
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Lemon – indispensable fruit in your house

No one would ever argue how important and beneficial lemon is for our everyday life. We use it for cooking, cleaning, medicine and many different reasons.

Also you can make a gorgeous lemon vase out of the lemon, to make your table look absolutely marvelous!

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