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French · Starter
Red Onion and Black Olive Tapenade
Kalamata olives, red onion and capers pulsed into a rough, tangy tapenade with a little mustard and dried herbs. Spread it on toast, or toss it with pasta or roasted vegetables.
- YieldServes 6
- Hands-on15 min
- Total21 min
- Difficulty
Ingredients
Tapenade
- 110 gkalamata olives, pitted (about 3/4 cup)
- 80 gred onion, chopped (about 1/2 cup)
- 1 tbspcapers, drained
- 1 tbsplemon juice, fresh, add up to 1/2 tbsp more to taste
- 1 tbspextra-virgin olive oil
- ½ tspDijon mustard
- 1 clovegarlic, finely chopped
- ¼ tspdried oregano
- ¼ tspdried thyme
- to tasteblack pepper, freshly ground
To serve
- 1baguette, sliced into 12 rounds, toasted
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