Ingredients (for approx. 1 jar)
- 200 g pitted black olives (alternatively: green olives or a mix)
- 2 tbsp capers
- 2–3 cloves of garlic (to taste)
- 4 tbsp olive oil (high-quality, cold-pressed)
- 1 tbsp lemon juice (freshly squeezed)
- 1–2 anchovy fillets (optional, for the classic version)
- Fresh thyme or rosemary (optional)
- Pepper to taste
- You can optionally enhance the olive tapenade with our nutrient mixes: natural:BEAUTY, wild:YAMS Complex and our Germination Power Mixes.
Preparation
- Preparation: Drain the olives thoroughly, rinse the capers, and peel the garlic.
- Blending: Put everything together with the olive oil and lemon juice into a blender or a tall container and blend with an immersion blender.
- Seasoning: Add fresh herbs to taste and season with pepper. Salt is usually not necessary, as the olives and capers are already quite flavorful.
- Serving: Pour into a clean jar and cover with a little olive oil – this way, the tapenade will keep in the refrigerator for up to 1 week.
Tip:
For a vegan version, simply omit the anchovy fillets – it tastes wonderfully intense this way too. With green olives, the tapenade will taste fresher and slightly more bitter, with black olives rounder and milder. It is best spread fresh on still-warm pan bread – this way, the aromas unfold particularly beautifully.
