Prep Time: 5 mins | Total time: 5 mins
Course: Sides | Servings: 4
Difficulty level: Easy
Ingredients:
- 50 grams brined black olives, pitted and sliced
- 1 tbsp brined capers
- 20 grams brined sliced jalapenos
- 2 pcs sundried tomato in oil
- 1 garlic flake, large
- 1 tbsp lime juice
- 2 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Place sliced olives, capers, jalapenos, sundried tomatoes and garlic in a mortar,
- Use a pestle to grind ingredients into a coarse paste. Avoid over-grinding - the tapenade should remain textured, not smooth
- Transfer to a mixing bowl. Add lime juice, olive oil and salt to taste - keeping in mind that the black olives, capers, jalapenos are already brined.
- Mix well. Taste and adjust seasoning and acidity as required.
Serving & storage
- Serve with a chip of your choice, or as a topping on toasted sourdough bread
- Store refrigerated in an airtight container for up to 7-10 days