Olive tapenade 03

Olive Tapenade with Red Wine Vinegar

Seasons
Spring, Summer, Autumn and Winter
Meals
Condiment
Yields
makes 300ml
Published
July 9, 2012
  • Olive tapenade 03

Step 1: Place all the ingredients in a food processor and pulse until roughly chopped and well combined, but not a smooth paste.

Maggie's Tip: This recipe works brilliantly with either kalamatas or good-quality green olives, and it’s the combination of olives and orange that I love so much.

Ingredients

  1. 1 clove garlic chopped
  2. 1 tbspn baby capers rinsed
  3. 1 tbspn lemon thyme chopped
  4. 1 tspn marjoram leaves chopped
  5. 1 tspn rosemary chopped
  6. 1 tbspn orange rind finely grated

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