Michael Daniel

Olive Tapenade

Preparation info
  • Makes

    1 kg

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

The deep, intense flavour of this preparation makes it a real palate bomb, but the good thing is that it still allows other flavours through

Ingredients

  • 1 kg (2¼ lb) stoned black olives, well washed
  • 1 red chilli, seeded and finely chopped

Method

  1. Roast the olives until shrivelled as described.
  2. Whiz them to a purée in a blender or food processor.
  3. Fold the remaining ingredients into the olive purée. Store in the fridge, coated with a film of extra virgin olive oil, for up to a month or two.