Black Olive Tapenade Recipe
Summary
Preparation Time5 MinCooking Time2 Min
Ready In7 MinDifficulty LevelMedium
Ingredients
| Large black olives-1/2 lb (225 g)- stoned | ||
| Walnuts-1/2 lb (225 g)-shelled | ||
| Capers | 2 Ounce, pickled | |
| Egg yolks | 4 | |
| Egg yolks | 4 | |
| Green chilli | 1 | |
| Garlic | 2 Clove (5gm) | |
| Nutmeg or mace-1 pinch-grated | ||
| Soya sauce-2 tablespoons | ||
| Wine vinegar | 2 Tablespoon | |
| Yeast | 1 Tablespoon | |
| Olive oil | 2 Fluid Ounce | |
| Tarragon-Pinch-dried | ||
| Raw cane sugar or black treacle-1 teaspoon | ||
| black pepper | 1 | |
Directions
MAKING
1. In the blender bowl, tip in all the ingredients and mix well
2. Liquidize to a paste
3. Beat the mix well to blend the ingredients thoroughly
FINALIZING
4. Store in a refrigerator till required
SERVING
5. Serve the pate with toast fingers, crackers or as a filling for tomatoes and cucumbers.
TIP
As an alternative to blending, all the ingredients can be minced finely to a coarse paste and then mixed well. The same mix can be thinned down to form a dip by adding 4 fl oz (120 ml / 1/2 cup) whipped cream
1. In the blender bowl, tip in all the ingredients and mix well
2. Liquidize to a paste
3. Beat the mix well to blend the ingredients thoroughly
FINALIZING
4. Store in a refrigerator till required
SERVING
5. Serve the pate with toast fingers, crackers or as a filling for tomatoes and cucumbers.
TIP
As an alternative to blending, all the ingredients can be minced finely to a coarse paste and then mixed well. The same mix can be thinned down to form a dip by adding 4 fl oz (120 ml / 1/2 cup) whipped cream
Chef
