Tapenade

by Edward Daniel
Tapenade; citrusy olives, peppers, tangy capers, cider vinegar infused in olive oil, minty thyme and cayenne pepper.

Smother yourself in something moist and tangy.  And, breathe.

Tapenade; citrusy olives, peppers, tangy capers, cider vinegar infused in olive oil, minty thyme and cayenne pepper.

Make this:

  • When you’ve got a soiree event and a quick dish that looks amazing and tastes scrumptious will have your party go off with a bang
  • When you want an appetising luncheon, that will have you revving to go as you slide into the afternoon
  • When you’ve got a dinner party and are pressed for a time and a starter that’ll have your guests polishing off this dish in no time

Tapenade was inspired by dinner parties a Nottingham friend would make when I’d join him at his events.

Tapenade is an olive pate harking from the Provence region of southern France.

What I love is about this dish is the cayenne pepper and vinegar really enhance the distinctive taste of the olives and capers and the subtle flavours of the peppers.

Tapenade is vegan, a condiment, paleo and French cuisine.

Love.

Edward x

Tapenade; citrusy olives, peppers, tangy capers, cider vinegar infused in olive oil, minty thyme and cayenne pepper.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 red peppers
  • 2tbs olive oil
  • 180g green olives, pitted and well drained
  • 50g capers, well drained
  • 1tbs vinegar
  • few sprigs of thyme
  • pinch of cayenne pepper

Instructions

  1. Preheat oven to 170 degrees Celsius.
  2. In a small roasting tray place the peppers and baste with the oil. Roast for about 30 minutes until the skin of the peppers starts to blacken. Remove from the oven and set aside to cool.
  3. Remove and discard the skin of the peppers. Place the peppers and remaining ingredients (make sure that the olives and capers are well drained beforehand) into a food processor. Whizz until the ingredients are roughly chopped.

 

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