Cod brandade and olive tapenade

Ingredients

Oils & Vinegars

  • 1138ml of olive oil

Store Cupboard

  • 200g of black Kalamata olive, soaked in water for 20 minutes

Speciality Ingredients

  • 1g of xanthan gum

Beverages

  • 66ml of water

Bakery

  • 3 slices of pumpernickel bread