Black Olives Tapenade (olive paste)
- 120 g black olives
- 1 clove of garlic
- 2 anchovy fillets
- 4 tablespoons of top-grade olive oil
- 5–6 stalks of marjoram or oregano
- Salt, pepper
- Sugar
- Pour the olives into a kitchen strainer and wash off.
- Peel garlic and chop.
- Chop the sardines and place them in a tall container together with the olives, garlic and olive oil. Coarsely blend with an immersion blender.
- Chop the herbs and add them to the tapenade (olive paste). Season with salt, pepper and a little bit of sugar.
Preparation time: 10 minutes
