Recipe Green olive tapenade
Heat treatment time:
IngredientsNumber of persons: Several
- Grind the pitted olives, anchovy fillets and capers with a mortar and pestle or a meat grinder (avoid the food processor if possible).
- Gradually add the olive oil and continue to grind the mixture until it becomes a more or less smooth paste, according to your personal taste.
- Season with the pepper, garlic and, if using, the lemon juice. Stir.
- Fill the Le Parfait Super or Le Parfait Familia Wiss terrine jars up to 2cm from the brim and immediately seal and heat-treat the jars for 1 hour at 100°C.