Olive, black currant and cranberry tapenade

Preparation :
Yield : 1 1/2 cups


  • 200ml of pitted olives
  • 100ml of dried black currants
  • 200ml of dried tomatoes
  • 150ml of dried cranberries
  • 25ml of black currant jelly
  • Salt and pepper
  • Olive oil to rectify the texture

Étapes :

  • Mix all of the ingredients in a food processor
  • While mixing, add olive oil to adjust the texture (should have the consistency of humid paste)
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