Patenade of green and black olives

Arabi alla mediterranea

14 tablespoons of our extra virgin olive oil

50 g of pine nuts

300 g of our nocellara green olives

300 g of our leccino black olives

2 baguette

black pepper

10 anchovies or anchovies

100 g of salted capers


Dip the capers in cold water to remove the excess salt, then put them in the mixer with half of the black olives, half of the anchovies and half the oil. Mince the ingredients in a very coarse way. Follow the same procedure for green olives. Take a baguette, cut it into oblique slices and make it crispy on the grill for a maximum of 5 minutes. Spread half croutons with the tapenade of one type and the other half with the tapenade of another type.

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