Olive Oil Tapenade with the Intense Blend
Yield: 2 cups
Kalamata Olive

1 kilo black kalamata olives
400 grams of
20 grams mustard
10 grams of fresh squeezed lemon juice
5 grams of balsamic vinegar 5 grams Merken* (can be substituted with Tabasco)
15 grams thyme
40 grams Italian parsley
20 grams of garlic cloves
6 grams anchovy filet
250 mL Giangrandi Premium Intense Olive Oil

Mix all ingredients in a food processor and blend together until a semi smooth texture is achieved. Eat and enjoy!