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
  1. Pour the olives into a kitchen strainer and wash off.
  2. Peel garlic and chop.
  3. Chop the sardines and place them in a tall container together with the olives, garlic and olive oil. Coarsely blend with an immersion blender.
  4. 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