This recipe is for the Pequito-Cruz family
This tapenade is inspired by Summer and it featured on the menu of our first popup lunch on 22 June. Themed after the Mediterranean and Iberian cuisines we paired this zesty but sweet tapenade with a Classic Italian bruschetta for a special appetiser. Easy and fuss free it’s the perfect dip or spread. A perfect surprise for barbecues and the summer season.
160g drained and pitted black olives
1 garlic clove
2 T lemon juice
1 handful fresh flat leaf parsley
Leaves of two twigs of fresh lemon thyme
1 T honey
Salt and pepper for seasoning
Add all ingredients in a blender and blend to a chunky consistency.
Don’t cream the tapenade as it’s much better if it’s chunkier. I used the Vitamix of the venue I cooked at, at the highest setting. The tapenade was still delicious but I prefer it chunkier.
Add a tablespoon of oil if you wish so that the tapenade binds better.