Serves 4 | Prep: 5 min | Cook: 5 min
Ingredients
- 1 can sardines in olive oil from Perles des Dieux
- 1 cup of olive tapenade from Zejd
- 2 tbsp capers 10 grams
- 1 clove garlic
- 1/2 tsp dried oregano 50 grams from Terre Exotique
- 1/2 tsp dried thyme 50 grams
- 1 tbsp lemon juice 15 ml
- 1/4 cup extra virgin olive oil 60 ml from Zejd
- sea salt & black pepper
For the toast
- 1/2 baguette
- 2 tbsp extra virgin olive oil 30 ml
- sea salt
Extras
- Olives for garnish
- chopped parsley for garnish
Instructions
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Drain the sardines, remove the bones, and transfer to a food processor.
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Add the tapenade, capers, garlic, herbs, lemon juice, salt, and pepper. Pulse until finely chopped.
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Add olive oil and pulse again until you reach the desired tapenade texture.
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Slice the baguette, drizzle with olive oil and a pinch of salt, then toast until lightly golden.
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Transfer the tapenade to a bowl, serve with the toasted bread, and garnish with olives and chopped parsley.
