Olive tapenade and olive sauce pasta

Name: Olive tapenade and olive sauce pasta
Total time: 15 min
Yield: 8
Ingredients: 300 g Olives; 50 g Celery; 3 cloves of garlic Garlic; 25 g Parsley; 1 g Chili sauce; 1.5 tablespoon Balsamic vinegar; 0.5 teaspoon Sugar; 50 ml Olive oil

Unusual, simple, very tasty, for everyday life and holidays! Olive tapenade and olive paste sauce is a French dish invented a long time ago in the vicinity of Nice. It is served with meat, fish or simply spread on a slice of fresh bread. They also stuff chicken and use it to make pizza.

96

13218

Ava Smith

Recipe author

Calories

129kcal

Protein

1g

Fat

10g

Carbs

4g

*Nutrition per serving

Ingredients

Servings: 8

300g

50g

3cloves of garlic

25g

1g

1.5tablespoon

0.5teaspoon

50ml

Step-by-step preparation

Cooking time: 15 mins

STEP 1
How to make tapenade pasta sauce from olives and black olives? To begin, prepare all the necessary ingredients. Place olives and black olives in a blender bowl, making sure they are pitted. Wash the celery, dry it, cut it into sticks and place in a blender bowl. Peel the garlic and add to other products. Wash the parsley under running water, dry it and also put it in a blender. If you wish, you can use dill or basil.
STEP 2
Next, add sugar, balsamic vinegar, olive oil, and hot chili sauce to taste to the olives. You can replace balsamic vinegar with apple cider vinegar. It is advisable to use olive oil, but you can use any other oil if you wish. You don’t have to add chili sauce at all, rely on your taste preferences.
STEP 3
Beat all ingredients to form a paste. The classic tapenade (or tapenade) is usually made with chunks, but you can choose the texture to your liking.
STEP 4
Adjust the tapenade to the desired taste with salt and your favorite spices.
STEP 5
Transfer the topinade into a container and put it in the refrigerator to steep for a while.
STEP 6
After about 15 minutes the dish can be served. To store, transfer the tapenade into an airtight jar with a lid and pour oil on top. Store the paste in the refrigerator for no longer than 2-3 days.