Black Olive Tapenade

It’s day 3 of my juice detox and the goodies in my fridge increase by each day. I like it!
Today I made a black olive tapenade using a recipe from the same book like the feta and chili sauce recipes.
For the tapenade I stacked 200g black olives, 40g pine nuts, 40g tinned anchovies (rinsed in cold water to remove the oil from the tin), the rind of half a lemon, 1 tablespoon tomato purée and ground black pepper in a blender.



I topped it up with about 1.5dl olive oil and let the blender do the rest.


The tapenade fits in perfectly with the chili sauce, the feta cheese and the quails eggs. Oh boy am I looking forward to try them all!



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