Olives with pimiento tapenade
Relocate to the heart of the Mediterranean for a moment with this creamy tapenade of olives stuffed with pimiento. Ideal for an appetizer or a snack!
Ingredients 4 people
Prep Time: 15 minutes
• 1 cup of olives stuffed with Pimiento
• 1/3 cup of drained capers
• ¾ cups of anchovies
• 1/2 peeled garlic clove without germ
• 20 sprigs of chives
• Pinch of fine ground pepper
• Extra virgin olive oil
• 1 loaf of bread type baguette
DirectionsStep 1: Chop the olives in small squares and reserve some whole and sliced to decorate. Also chop the chives finely.
Step 2: Chop the garlic, anchovies and capers in very small squares; mix with the chopped olives, a little chive, a good splash of extra virgin olive oil and some ground pepper.
Step 3: Freeze bread for 30 minutes so that it is hard when sliced into thin slices. Bake the toast for 12 min at 355º until golden brown.
Step 4: Put our olives in a bowl. Finish with chopped chives and some olives stuffed with pepper sliced and whole. Accompany it with toast.