Sunday tapenade with goudes

I.

Blend the black olives, capers, minced garlic, lemon juice, infused olive oil and basil leaves until smooth and homogeneous.

II.

Add the drops offlower oilif you feel like it.

III.

Taste and adjust the seasoning withblack pepperground to your preference.

IV.

Transfer the tapenade to a serving bowl. Serve the tapenade with slices of fresh bread, vegetable sticks, or crackers.

Information: all recipes fromHemp Brothare vegetarian. Otherwise, you can add 2 anchovy fillets to get closer to the original recipe.