Tapenade of black olives from Nyons
Print RecipeIngredients
- 200 g Nyons black olives, pitted
- 120 ml Nyons olive oil
- 5 g garlic
- 5 g onion
- 8 g parsley
- 8 g tarragon
- 20 g Parmesan
Instructions
1
Place the pitted olives in a food processor.
2
Add the olive oil and Parmesan.
3
Wash the herbs and chop finely.
4
Peel the garlic and onion.
5
Chop into small pieces.
6
Add to the food processor and blend until the mixture forms a smooth cream.
7
Season with freshly ground black pepper.
Notes
Choose olives that are not too salty, and feel free to use olives flavoured with herbs. Some tapenades are prepared with anchovies or capers; it's just a matter of taste. This tapenade can be served on toasted baguette or as an accompaniment to grilled fish.