How to make the perfect smoked olive tapenade

How to make the perfect smoked olive tapenade

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.

 

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