Cooked simple tapenade for dinner. Actually it’s so easy… and not sure if I can say it’s cooking. 😉 just chop two cloves of garlic, put some olives(120-140g), olive oil (80ml), anchovies(3-4 fillet), capers (drained and 1 tbsp) and fresh lemon juice (15cc) and mix well in the blender. That’s all!
I mixed black and green olives but original version is mainly used black olives. So mine is more greenish spread than the one we often see it at French or Italian restaurant. Actually I prefer this spread than butter especially when I enjoy dinner with white wine or dry sake.
I guess some people add Basel leaf as option 🍃 … never tried it before but sounds nice too. Probably try it next time.
Have a lovely weekend, everyone!
Sake: Aranasa Brewery from Akita Prefecture, Tohoku (Northern Japan). / Ruri (Lapis Lazuli) 2015 – Nakadori