Homemade French black olive tapenade recipe

Take the black olives. Rinse them thoroughly under cool water.

Put the olives in a blender. Add the capers and the small clove of garlic. Mix everything well.

When the mixture is homogeneous lengthen with olive oil and continue to mix to moisten the dough. The tapenade is ready when the consistency lends itself to spreading.

Transfer the tapenade to a container that closes and put it in the fridge for at least one hour.