- 1 chopper
- 1 olive pitter or a knife for pitting olives
- 1 bowl
First, pit the green olives from Chalkidiki using an olive pitting tool.
If you don’t have an olive pitter, you can also use a knife, but it will take a little longer.
Then peel the garlic cloves.
Pour the green olive tapenade in a bowl and serve it cold or at room temperature.
You can replace green olives with organic green olives from Chalkidiki!