Friday, July 12, 2013


tapenade, at the end of a warm summer day, with chunks of good bread, some raw veggies like cucumber, radish, carrots and a glass of chilled white whine...... :
about 250 gr. black olives, pitted, the best ones are taggiasca olives
1 garlic clove, crushed
1 tsp dijon mustard
10 sprigs of fresh thyme, leaves removed from the sprigs
1/2 tbsp  fino or dry sherry, like manzanilla
1 tbsp capers, preferably the salted ones ( soak them in water to get rid of the salt)
a squeeze of lemon juice
2-4 tbsp good olive oil
salt & pepper 
put all the ingredients except the olive oil and salt & pepper in a kitchen machine or food processor and process for a few seconds. add the olive oil and salt & pepper and process for a few seconds more until a paste.  
recipe: leonoor ottink, photo: mikkel vang

No comments:

Post a Comment

email us: