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15minutes
Slice celery and carrots.
Place all ingredients in a food processor and stir. Mix the coarse part on the way and stir to the desired hardness. Add pepper to taste.
Attach it to toasted baguettes if you like.
・ A recipe for a versatile paste called tapenade by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ It goes well with baguettes, vegetables, and fish sauces.
・ In France, it is often combined with white wine or champagne.
・ Adult-like snacks with a delicious herb scent.
・ Stir the paste until it has the desired hardness.
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