TAPENADE

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TAPENADE

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Ingredients

150 grams black olives best quality, pitted
20 grams Garlic
50 grams capers washed and drained
50 grams anchovy fillets dained, washed and dried
10 grams Dijon Mustard
100 millilitres virgin olive oil best quality
pepper from the mill
sea salt flakes if needed
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

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I like olives in any shape and variety. For me, Tapenade, is the best you can do with an olive. This Mediterranean sauce/dip gives you the full, earthy, rich and fruity taste of olives with the added capers, garlic and the anchovies, in a smooth spread. There are two main varieties of Tapenade.

One the basic spread as per the recipe below and the other with tuna and cognac added. Both varieties are very good but I feel that the recipe below without the tuna and the cognac is much more versatile, especially when the Tapenade is used as an accompaniment to fish or seafood. Please ensure that you use the best quality virgin olive oil and Kalamata olives for the Tapenade.

The better the quality of the olives and olive oil, the better taste of the final product. Tapenade can be done way ahead and kept well chilled in a refrigerator for up to a week.

  1. In a food processor chop the anchovy fillets, garlic, black olives and capers until to a pulp. Add the Dijon mustard and approx 2 soup spoons of the virgin olive oil to a fairly smooth paste.
  2. On very low speed, gradually add the remaining virgin olive oil slowly to a smooth homogeneous coarse puree.
  3. Season with pepper from the mill and sea salt if needed As an alternative, use a mortar and crush the ingredients to a pulp for a more “country style” coarse Tapenade.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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