This time I also bought the wrong kind of olives, they tasted bitter and eating them wasn't really a treat. So by making this tapenade you get rid of the bitterness because you add n other kind of olives. It's a great tip when you're in the same situation.
By mixing black and green olives you get a very rich tapenade. All of your taste buds will be teased because of the rich flavors. The most important thing off course is that at least one kind of your olives is of good quality. Quality doesn't always mean expensive.
The Tapenade stays good for about 10 days in your fridge. But It probably won't last that long. So here we go with the recipe. The sooner it's here, the sooner you can dig in.
Recipe for 280g
Prep Time: 5 min.
Ingredients:
180 g pitted Black Olives => canned is ok.
100 g pitted Green Olives,
1 Shallot,
6 Garlic Cloves,
2 tbsp Olive Oil Extra Virgin,
1 tsp Oregano,
Pinch of Cayenne Pepper,
Salt & Black Pepper.
Recipe:
Drain the Olives.
Peel the Shallot and Garlic Cloves.
Put everything together in a blender and blend in pulses. It is possible you have to push the mixture down once and a while. Don't blend it into to small pieces of the structure won't be as nice.
Tip:
Add the Olive Oil 1 tbsp at a time so your sure the Tapenade doesn't get to runny.
If the mixture doesn't spread well, just add some extra Olive Oil.
Taste in the end to be sure it is well seasoned. Just add some Salt and Pepper at the end so you don't overpower the taste of the Olives.
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