• 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

    Serves: 6 - 8
    Cooking Time: 25 mins

    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

    1

    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.

    2

    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.

    3

    For the mushroom tapenade, soak the dried porcini mushrooms in warm water to soften for 5 minutes.

    4

    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.

    5

    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

    How to Make Kefir: All About the Probiotic Drink

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