3 Garlic cloves, slightly cooked 3/4 Cup Black Olives, pittedOne 6 oz can pitted black olives, drained 1 Tbsp Olive oil 1/4 cup Dulse Flakes
1. Mince garlic and cook gently in some ghee or oil. (We do this to help ease the digestion of the garlic)
2. Put garlic and the rest of the ingredients together in a tall jar, using immersion blender puree food until smooth.
If you prefer a more rustic tapenade, you can mince and mix by hand.
Wait until after 14 days for this.