- 100 gram green olives (plain and pitted)
- small handful of pine nuts
- small handful Parmesan cheese
- about 25 ml olive oil
- pepper and salt to taste
- crackers or bread for serving
Kitchen equipment needed
- food processor or hand blender/rod mixer
Preparation — 5 minutes
You can use any kind of olives you like, we prefer plain ones without any additional oil and flavoring.
GRATE the Parmesan cheese and drain the olives.
Making the green olive tapenade — 5 minutes
COMBINE olives, pine nuts and grated cheese in the food processor until you’ve reached a smooth mixture. Use a bit of olive oil for more smoothness. Season with pepper and salt and enjoy on a cracker or slices of bread.
You can also use black olives, they combine well with an addition of a few sun-dried tomatoes. In restaurants they like to serve it along with aïoli, herb butter and bread while you wait for your food is ready to serve.
Green olive tapenade can be refrigerated in an airtight container for at least 5 days.