Olive Tapenade Pasta: A Flavorful French Delight

Unusual, simple, very tasty, for everyday life and holidays! Olive tapenade and olive paste sauce is a French dish invented a long time ago in the vicinity of Nice. It is served with meat, fish or simply spread on a slice of fresh bread. They also stuff chicken and use it to make pizza.
cook time: 15 min
Lucas Halstead
Olive Tapenade Pasta: A Flavorful French Delight

Nutrition Facts (per serving)

218
Calories
17g
Fat
6g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Olive oil 50 ml
Sugar 0.5 tsp
Parsley 25 g
Olives (and olives) 300 g
Celery (petiolate) 50 g
Balsamic vinegar 1.5 tbsp
Chili sauce 1 g

Recipe instructions

Step 1

Step 1
How to make tapenade pasta sauce from olives and black olives? To begin, prepare all the necessary ingredients. Place olives and black olives in a blender bowl, making sure they are pitted. Wash the celery, dry it, cut it into sticks and place in a blender bowl. Peel the garlic and add to other products. Wash the parsley under running water, dry it and also put it in a blender. If you wish, you can use dill or basil.

Step 2

Step 2
Next, add sugar, balsamic vinegar, olive oil, and hot chili sauce to taste to the olives. You can replace balsamic vinegar with apple cider vinegar. It is advisable to use olive oil, but you can use any other oil if you wish. You don’t have to add chili sauce at all, depending on your taste preferences.

Step 3

Step 3
Beat all ingredients to form a paste. The classic tapenade (or tapenade) is usually made with chunks, but you can choose the texture to your liking.

Step 4

Step 4
Adjust the tapenade to the desired taste with salt and your favorite spices.

Step 5

Step 5
Transfer the topinade into a container and put it in the refrigerator to steep for a while.

Step 6

Step 6
After about 15 minutes the dish can be served. To store, transfer the tapenade into an airtight jar with a lid and pour oil on top. Store the paste in the refrigerator for no longer than 2-3 days.

Additional rubrics

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