Tapenade

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Ingredients:

1 tablespoon capers

1 large garlic clove

30 gr fresh parsley 

1 tablespoon lime juice 

90 ml olive oil extra vierge

black tapenade:

75 gr black olives

75 gr sun dried tomatoes

red tapenade:

150 gr sun dried tomatoes

Preparation:

© Janneke's Recipe pages - recipe sauces and herb butter, gourmet, barbecue and fondue

Put capers, garlic and parsley in a kitchen machine or use a blender.

Add for the black tapenade chopped stoned olives and chopped tomatoes.

Add for the red tapenade the chopped tomatoes. Mix well.

Pour, while the machine blends, lime juice and olive oil in and mix to a smooth sauce.

The tapenade is conservable for two weeks when kept in a closed jar in the fridge.

Serve the tapenade on room temperature with (toasted) bread or crackers.

The tapenade is also delicious served with meat at a barbecue-party.