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Olive tapenada and olive sauce pasta

Cooking recipes / Top Picks / Sauces

8 servings
15 min

Olives - 300 gr, Celery - 50 gr, Garlic - 3 teeth, Parsley - 25 gr, Chili sauce - 1 gr, Balsamic vinegar - 1.5 tbsp, Sugar - 0.5 kgl, Olive oil - 50 ml

How do I make tapenada paste sauce from olives and olives? First, prepare all the necessary ingredients. Fold the olives and olives into the blender bowl, make sure they are pitted free. Wash the celery, dry it, cut it into bars and put it in a blender bowl. Peel the garlic from the husks, add to the rest of the products. Wash parsley greens under running water, dry and also send to a blender. If you wish, you can take dill or basil.

Next, add sugar, balsamic vinegar, olive oil, hot chili sauce to taste to olives and olives. Balsamic vinegar can be replaced with apple vinegar. It is advisable to use olive oil, but if you wish, you can take any other. Chilli sauce may not be added at all, focus on your taste preferences.

Whisk all the ingredients until paste. The classic tapenade (or tapenade) is usually made with pieces, but you choose the texture to your liking.

Bring the tapenade to the desired taste with salt and your favorite spices.

Transfer the topinade to some container and put a little brew in the refrigerator.

After 15 minutes, the dish can be served. To store, transfer the tapenade to an airtight jar with a lid and pour the oil over the top. Store the paste in the refrigerator for no longer than 2-3 days.