1 Can of Sardines in Porthos Vintage Olive
500g. Black olives with seed
Olive oil q.s.
1 clove garlic
1 Packing Pita Bread
Tapenade Olive: Drain the olives, add to the olives a little olive oil, oregano, clove garlic and season with salt, chop everything in the chopper until obtaining a homogeneous paste. Store in a refrigerator in an airtight container until ready to serve.
For Pita Bread: Cut the bread into 4 and bar the inside with the olive tapenade, put arugula leaves to taste and then the Sardines in Olive Oil.