INSTRUCTIONS
Preparation
1. Pit olives.
2. Put olives in food processor, adding oil and basil leaves. Purée well.
3. Keep the dip refrigerated in a jar.
Serve with fresh bread.
Accompany with ouzo or beer.
Olive Tapenade
INGREDIENTS
• 250g Kalamata olives
• 3 tbsp. olive oil
• 4 fresh basil leaves