Original name: Zeytin Tapenade
Origin: Turkey, Mediterranean Area
Ingredients
150 gr black olives cut in small pieces (unseeded)
100 gr sun dried tomatoes cut in small pieces (if salty, soaked in water for half an hour)
4 piccadilly tomatoes cut in small pieces
2 tablespoons of concentrated tomato paste (mutti triplo concentrato)
½ teaspoon of Turkish pepper paste (optional)
40 gr anchovies cut in small pieces (acciughe sotto olio)
1 tablespoon of capers (capperi, if salty soaked in water for at least half an hour)
1 clove of garlic, minced
8-10 springs of fresh thyme (around 10 gr), cleaned from the stem, leaves chopped finely
2-3 springs of fresh rosemary (around 5 gr), cleaned from the stem, leaves chopped finely
1/4 glass of olive oil (around 50ml)
Preparation
First mix well tomato paste, pepper paste, olive oil, herbs (thyme and rosemary) and the garlic so that it becomes a smooth homogeneous mixture. Then add the rest of the ingredients, mix all and your olive tapenade is ready!