Hand Blenders
Black Olive Tapenade200g (8oz) black olives (pitted)60ml (4tbsp) capers2 clove garlic (chopped)4 anchovies60ml (4tbsp) lemon juice60ml (4tbsp) olive oilSalt and freshly ground pepperFig and Olive Tapenade with Walnuts1 cup stemmed figs (chopped)½ cup water45g black olives in brine (chopped)2 tbsp extra virgin olive oil1 tbsp balsamic vinegar1 tbsp capers (drained)2 teaspoons fresh thyme (chopped)Fresh thyme sprigsWalnut piecesRoasted Red Pepper Tapenade1 ½ garlic cloves (peeled)2 cups water1 cup roasted sweet red peppers (drained)¼ cup blanched almonds¼ cup tomato paste1 tbsp olive oilPinch of salt and pepperFresh basil
Black Olive Tapenade1- Add all of the ingredients to the Kenwood Triblade beaker.2- Attach the standard Triblade attachment and lower it into the beaker at a slight angle. Blend the ingredients together for approximately 10 to 15 seconds to create a smooth paste texture.3- Serve on toasted bread or crudité for dipping.Fig and Olive Tapenade with Walnuts1- In a saucepan cook the chopped figs and water over a medium heat until all the liquid has gone and the figs are soft. Transfer the figs to the Kenwood Triblade beaker.2- Mix in olives, extra virgin olive oil, balsamic vinegar, capers and chopped thyme.3- With the blending wand, lightly blend all the ingredients. There should still be visible pieces of fig, olives, and a few capers. Taste, and add salt and pepper if preferred. At this point the tapenade can be refrigerated for up to 3 days. Serve at room temperature with fresh crusty bread.Roasted Red Pepper Tapenade1- In a small saucepan boil 2 cups of water and add the garlic cloves. Cook for 6-8 minutes then remove and pat dry. 2- Put the cooked garlic, sweet red peppers, blanched almonds, tomato paste, olive oil, salt and pepper in the Kenwood Triblade beaker and use the wand to mix. 3- Refrigerate for a couple of hours and serve at room temperature, sprinkling with fresh basil at the last minute.