Olive tapenade
Votes: 2
Time: 10 min.
Olive tapenade - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup green olives, pitted
- 1/2 cup black olives, pitted
- 1 tsp anchovy paste or 1 anchovy fillet, optional
- 1/2 tsp dried oregano
- 1 clove garlic, minced
- 1 lemon, squeeze the juice
- 2 tbsp. l. olive oil
- Crackers or toast for serving
We recommend
Recipes with similar ingredients: tapenade (olive paste), olive, olives, Anchovies, lemon juice, garlic, oregano
Cooking the dish according to the recipe:
- Place the green and black olives, anchovies (if using), oregano, garlic, and lemon juice in a food processor and pulse until pureed, stopping to scrape down the sides of the bowl. Drizzle in the olive oil while blending.
- Serve olive tapenade with crackers or toast.
Exit: 1 tbsp.
Categories:
Similar recipes
