Tapenade
On Mount Athos, the blessed fruit of the olive has its due on an almost daily basis and is consumed in all manner of ways. Harvesting the olives from the organic crops of many monasteries is laboriously done by the monks themselves and requires hard work. Then, see the easy monks recipe for green or black olive paste and try it on the days when we have wine and oil catalysis. A fasting olive dip that you can eat with some toasted bread, with nuts, croutons or accompany your legumes with it.
We rinse the olives and capers well.
We remove the pits from the olive and put them in a blender.
We add the garlic, capers, oregano, lemon juice, pepper and half of the olive oil to the blender.
We beat all the ingredients together for 2-3 minutes until you have the desired texture.
We taste and adjust the taste if necessary.
We transfer the paste to a jar of 500 g and pour the remaining half of the olive oil on the surface to preserve it.
We leave the tapenade in the fridge for 2 hours to mix the flavors and then consume it.
The olive paste is kept in the refrigerator for at least 2 weeks, as long as there is always a little olive oil on the surface of the jar which does not allow the air to spoil it.
On the days when we cook fish, we can add some anchovies to the mix. This is how the so-called "tapenade" is made, the well-known French olive dip from Provence.
