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Green olive tapenade

1 cup LENA Pitted Green Olives

2 tbsp. capers, drained

10 tbsp. Delicia Extra Virgin Olive Oil

Black pepper

3 cloves of garlic, chopped

1 dash of lemon juice

1 baguette

1. Crush the pitted olives and capers in a mortar.

2. Add the olive oil little by little and continue crushing until you obtain a more or less fine mixture.

3. Add pepper and chopped garlic and lemon juice. Mix well. Fill a bowl and serve with small toasted slices of your baguette.

4. For a successful aperitif or to accompany meats or pasta!

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