This recipe is born from the perfect meeting between the Mediterranean tradition and the strong taste of olives.

Tapenade of green and black olives is a preparation that enhances the rich and aromatic taste of olives, combined with the creaminess of fresh ingredients such as ricotta and parmesan. This versatile condiment is ideal to accompany pasta dishes, bruschetta or to enrich simple appetizers. Its full and enveloping flavor, thanks to the presence of green and black olives, offers an authentic taste experience that transports directly into the warm landscapes of the Mediterranean.

Ingredients:

14 tablespoons of our extra virgin olive oil

50 g of pine nuts

300 g of our green olives nocellara

300 g of our black olives leccino

2 baguette

black pepper

10 anchovies or anchovies

100 g of capers in salt

Procedures:

1. First, take the green olives Nocellara and black Leccino (you can use those already denatured or remove the stones), and finely chop them with a knife or in a blender. Add a small amount of capers and a spoonful of chopped garlic to further enhance the taste of green and black olive tapenade. The use of a good “Classico” extra virgin olive oil is essential to get the right creaminess.

2. Prepare the pesto by adding to the olive mixture the chopped fresh basil, toasted pine nuts and grated parmesan. Blend until a smooth paste is formed. You can add more extra virgin olive oil if necessary to get the right consistency.

3. Once the tapenade of green and black olives is ready, add the ricotta cheese, stirring gently to not remove the creaminess of the mixture. Adjust salt and black pepper to taste.

Your tapenade of green and black olives is now ready to be used as a condiment on pasta, bruschette or as a base for tasty appetizers. The combination of olives with ricotta and parmesan cheese gives a fresh note and a truly irresistible Mediterranean flavor.