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Black Olive Tapenade


With Geoff Scott

Black Olive Tapenade

This is a "must have" recipe if you are into entertaining, and once you develop a taste for tapenade you'll want a jar of it in your fridge at home - just for yourself! This is a traditional Provencal recipe I learnt whilst training in Aix-en-Provence at a small 1 star Michelin restaurant called le Clos de la Violette.

Serves 12
Wine Recommendation - great with any pre dinner drink or cocktail, try a glass of Muscat Beaumes de Venise.

Ingredients
1 cup pitted black olives, roughly chopped
1 tbsp capers chopped
1 tbsp anchovies chopped (optional)
1 1/2 tsp garlic grated
1 tsp Marlborough sea salt
1 tsp lemon juice
1 tsp lemon zest
2 tsp thyme finely chopped
1 tsp rosemary finely chopped
1/4 - 1/2 cup extra virgin olive oil

Method
Put all the ingredients into a food processor except the olive oil and blend until smooth.  Scrape down the sides frequently to ensure all the olives get chopped up.
Slowly pour in the oil with the motor running until a smooth paste is achieved, add more oil if necessary.
Store in a jar in the fridge till needed. 
Serve on toasted croutons with goat's cheese, with BBQ seafood and meats, mix with cherry tomatoes for a salad, mix with mayonnaise (50/50) to make a delicious dip for raw vegetables and toasted tortillas.

(Broadcast 24 October 2012)


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