Black Olives Tapenade (olive paste)

Rich black olive tapenade bursts with Mediterranean intensity and briny depth, elevated by a high-protein crunch from Carl Brandt bread, making it an effortless, versatile spread for crackers, toast, or charcuterie that fuels gatherings with bold flavor and sustained energy.
Ingredients:
  • 120 g black olives
  • 1 clove of garlic
  • 2 anchovy fillets
  • 4 tablespoons of top-grade olive oil
  • 5–6 stalks of marjoram or oregano
  • Salt, pepper
  • Sugar
Directions:
  1. Pour the olives into a kitchen strainer and wash off.
  2. Peel garlic and chop.
  3. Chop the sardines and place them in a tall container together with the olives, garlic and olive oil. Coarsely blend with an immersion blender.
  4. Chop the herbs and add them to the tapenade (olive paste). Season with salt, pepper and a little bit of sugar.

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