Black olive & dark chocolate tapenade

Black olive & dark chocolate tapenade

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

The combo of black olives and chocolate couldn’t be more perfectly rich and beautiful. We needed another entrée for one of our first winter menus and this was the solution: a dish created purely because we loved the ingredients and thought they would go together perfectly. They do.

Ingredients

Quantity Ingredient
60ml olive oil
150g shallots, roughly chopped
1 tablespoon sherry vinegar
2 garlic cloves, crushed
1 teaspoon roughly chopped thyme
2 tablespoons roughly chopped parsley
45g capers in vinegar, drained
185g kalamata olives, pitted and roughly chopped
60g dark chocolate chips
thinly sliced toasted bread or fennel biscotti, to serve

Method

  1. Heat the olive oil in a frying pan over low heat. Add the shallot and a pinch of salt and cook, stirring frequently, until soft and slightly golden. Add the sherry vinegar and deglaze the pan.
  2. Add the garlic, herbs, capers and olives and heat through for about 2 minutes to allow the flavours to come together.
  3. Transfer the warm mixture to a blender or food processor and blend. With the motor running, slowly add the chocolate chips, melting them into the mix as you go.
  4. Check the seasoning and adjust if necessary.
  5. Serve with thinly sliced, toasted bread. Or, if you’re feeling adventurous, serve it like we do at the restaurant with fennel biscotti, or any biscotti to be honest.
Tags:
Vegan
Plant-based
Vegetarian
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