Taste on the spotOlive, black currant and cranberry tapenade
Preparation :
Yield : 1 1/2 cups
- 200ml of pitted olives
- 100ml of dried black currants
- 200ml of dried tomatoes
- 150ml of dried cranberries
- 25ml of black currant jelly
- Salt and pepper
- Olive oil to rectify the texture
Étapes :
- Mix all of the ingredients in a food processor
- While mixing, add olive oil to adjust the texture (should have the consistency of humid paste)