Black olive paté, also known as “tapenade”, is an appetizer that originates from the French region of Provence. It can be served on its own with toast or as an accompaniment to meat and fish. It also allows you to use any variety of olives. The original recipe includes anchovies, but I wanted to make a vegan version and I can assure you the result is delicious.
Productos con los que prepararla
Ingredients
- 130 g black olives (1 can)
- 30 ml extra virgin olive oil
- 1 clove of garlic
- A few pieces of spring onion
- A pinch of ground cumin
- A pinch of pepper
Instructions
- Use the measuring cup accessory of the Fullmix. Place the well-drained and crushed olives into the cup to remove excess liquid. Add the remaining ingredients and blend with the Fullmix hand blender until you obtain a compact but spreadable paste.
- Transfer to a bowl and let it chill. Serve with toast for spreading.