ZEYTIN TAPENADE (OLIVE TAPENADE) – Food Connects People

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)