Tapenade is a particularly French dish consisting of puréed or finely chopped olives, capers, and olive oil is usually enjoyed as a starter or hors-d’oeuvre. It is often spread on bread or crackers and is sometimes used to stuff chicken.
Here we present you with two of our favourite tapenades, smoked olive tapenade and a mushroom tapenade.
Recipe and styling by Vickie de Beer
Photograph by Lee Malan
How to make the perfect smoked olive tapenade:
How to make the perfect smoked olive tapenade
Ingredients
SMOKED OLIVE TAPENADE
- 200g Kalamata olives, pitted
- 100g smoked Kalamata olives, pitted
- (available at delis)
- 4 anchovy fillets
- 45ml (3 tbsp) capers, rinsed
- 1 garlic clove
- juice of ½ lemon
- salt and freshly ground black
- pepper, to taste
- 180ml (¾ cup) olive oil
MUSHROOM TAPENADE
- 30ml (2 tbsp) dried porcini mushrooms
- 30ml (2 tbsp) olive or avocado oil
- 1 garlic clove
- 300g exotic mushrooms (shiitake,
- king oyster, portobellini), sliced
- salt and freshly ground black
- pepper, to taste
- 5 sprigs of thyme, leaves picked
- 4 anchovy fillets
- 30g ( cup) walnuts, lightly toasted
- 180ml (¾ cup) olive oil
- toasted bruschetta, to serve
- fresh figs, to serve
- fresh microgreens, to serve
Instructions
For the smoked olive tapenade, place all of the ingredients except the olive oil in the bowl of a food processor. Blitz until coarsely chopped.
With the motor running, slowly add the olive oil in a steady stream to form a paste. Spoon into a serving dish and set aside.
For the mushroom tapenade, soak the dried porcini mushrooms in warm water to soften for 5 minutes.
Heat the oil in a small saucepan over low heat and fry the garlic. Add the mushrooms in batches. Fry until golden, season and cool slightly.
Place the mushrooms in the bowl of a food processor. Add thyme, anchovies and walnuts. Blitz until coarsely chopped. With the motor running, slowly add 180ml (¾ cup) olive oil in a steady stream to form a paste. Spoon into a serving dish. Serve the mushroom and olive tapenades with toasted bruschetta, fresh figs and microgreens.
ALSO SEE:https://www.foodandhome.co.za/how-to/how-to-make-kefir-all-about-the-probiotic-drink
