Tapenade

An Italian secret simple to make and perfect for dipping or seasoning.

Ingredients: For the olives:

- 200 g pitted green or black olives, rinsed and halved

- 100 mL dark olive oil

- 1 handful fresh rosemary

- 10 drops O SOLE MIO intermixture.

For the tapenade:

- 1 crushed garlic clove

- Freshly ground black pepper.

Preparation: Marinate the olives in a mixture of olive oil, rosemary, and O SOLE MIO intermixture for at least 1 h. Place the olives, capers, and garlic in a food processor or blender and process until combined. Gradually add the flavored marinade and blend to a coarse paste; season with pepper. Keep stored in the fridge for up to 1 week.

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