Rug featuring lemon-sicilian and thyme design

Components

• 1 cup (tea) of pitted black olives (approximately 120 g)
• 2 tablespoons of extra virgin olive oil
• pieces of 1 Sicilian lemon
• One bundle of thyme

Setup phase

1. On a cutting board, finely chop the olives and place them in a sieve set over a bowl. Using the back of a spoon, gently press the chopped olives to remove excess liquid, making the tapenade thicker.

1. Move the olives from the sieve into a serving bowl, then add the lemon zest and the thyme sprigs. Drizzle with oil and stir thoroughly. Serve alongside slices of toasted bread.

To accompany with tapenade

This tapenade is perfect for enhancing vegetables on the grill, in the pan, or roasted.