Black olive tapenade

Dip for your aperitif

  • 300 g pitted black olive

  • 5 anchovy filets in olive oil (optional, if you don't put anchovies you'll need to add some salt)

  • 1 garlic glove

  • 100 ml olive oil

  1. Mix all the ingredients in a blender

  2. Serve with row cauliflower (in the picture) or carrots


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