Tapenade
| Servings: 8 people | Recipe course: Accompaniment | Total time (min.): 5 |
Ingredients
Black Olive Tapenade
200g (8oz) black olives (pitted)
60ml (4tbsp) capers
2 clove garlic (chopped)
4 anchovies
60ml (4tbsp) lemon juice
60ml (4tbsp) olive oil
Salt and freshly ground pepper
Fig and Olive Tapenade with Walnuts
1 cup stemmed figs (chopped)
½ cup water
45g black olives in brine (chopped)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp capers (drained)
2 teaspoons fresh thyme (chopped)
Fresh thyme sprigs
Walnut pieces
Roasted Red Pepper Tapenade
1 ½ garlic cloves (peeled)
2 cups water
1 cup roasted sweet red peppers (drained)
¼ cup blanched almonds
¼ cup tomato paste
1 tbsp olive oil
Pinch of salt and pepper
Fresh basil
Method
Black Olive Tapenade
1- 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 Walnuts
1- 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 Tapenade
1- 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.