Tapenade de aceitunas kalamata y pistachos

You may ask why kalamata? Kalamata olives are a variety of Greek origin. They are prized for being highly tasty, with a sweet touch, and very fleshy. Its flavor is due to its particular curing process in salt or brine (water with salt) between six and twelve months. You will easily find these olives in any supermarket, but do not worry if you cannot get them, as they can be substituted for others of a different variety.

  • 160 g boneless kalamata olives
  • 70 g tender onion
  • 60 ml olive oil
  • 50 g of roasted pistachios without shell
  • 50 g of peeled walnuts
  • 4 fresh parsley leaves < / li>
  • 2 cloves garlic
  • 1 lemon juice
  • ½ cc of hot paprika
  • Salt (skip if pistachios are salty)
  • A pinch of black pepper
  1. Stone the olives and place them in the blender jar or in a food processor. To pit the olives, we make a deep cut around the entire olive, bordering the bone. We do not help with our fingers to remove the bone from the meat.
  2. Add the onion cut into quarters and the rest of the ingredients (except the oil) and grind until obtaining a pâté without lumps.
  3. Finally, add the oil and continue grinding for 1 minute so that the tapenade emulsifies.
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