Olive tapenade (will be translated upon request)

Ingredients:
Ca 250 gr sorte oliven uden sten – mild or strong for your taste, like mixed
2 fed hvidløg, pressed
1½ spsk saltede kapers – the best you can find
Frisk chili, finely chopped – amount to taste
1½ spsk citronsaft
25 – 50 gr frisk Parmigiano-Reggiano skåret i flager (Parmesan or Pecorino can be used)
½ – 3/4 dl koldpresset ekstra jomfruolivenolie

How to:

Hold lidt olivenolie tilbage. Everything else blended into a homogeneous mass. The final olive oil is poured in the end if necessary consistency.

If you fine hoes chili and garlic presses before blender, you can stop when you think that the olives have the right consistency. If you put them in coarsely chopped instead, bliver de også lidt rustikke i den færdige tapenade – which has its own charm.
Eaten with freshly baked baguettes, savory flatbread, breadsticks, chips, grønsagssticks or a few spoonfuls on top of stews or soups. Use it if necessary. as part of a 'tapas'bord.
Tips: if you like it you can add fresh chopped herbs – i.e.. basil or oregano. You can also pick a couple semidried tomatoes and throw back into the blender.
Sticking best in a scalded, closed glass jar in the fridge.

Pretty, it is not, but good it tastes. Parmigianoen provides a toplækker extra umamismag on top of the already present.

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4 thoughts on “Olive tapenade (will be translated upon request)

  1. ½-3/4 LITER olie??? Mon ikk der mangler et d foran l´et 😉 ellers bliver det vist noget tyndt sjask.

  2. Den skal jeg også prøve. Jeg elsker oliven og helst sorte soltørred oliven. Ikke de billige på glas, de fleste er jo bare grønne oliven med sort farve. Kommer du aldrig lidt ansjos i, til at salte ?.

    • Også her. Jeg er en af dem startede med ikke at kunne døje oliven – nu vil jeg ikke undvære dem 🙂

      Jo da – jeg kommer lige så gerne ansjoser i. Er faktisk begyndt at købe dem i pænt store glas – så er der til en stor portion leverpostej og til masser af tapenader – og til kofte kartofler og æg og den ‘varme salat’ og pizzaen og alt det andet…..

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