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.

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

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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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