Most of the time I buy a ready-made Tapenade which is solid. But as so often homemade taste better. I used my favorite Tuscan olive Taggiasca which is very little in size and has a sublime taste, not too salty or overpowering like the greek Kalamata olives. Anyway this Tapenade lifts every lamb dish and was a wonderful partner with German organic lamb filet and rosemary potatoes yesterday.
I have no exact measurement in this recipe, but I think it is not such important this time.
Ingredients
Taggiasca olives
1-2 tbsp capers in salt (soaked in water 1h before)
1 anchovy
1 clove garlic
Thyme leaves
Rosemary
Olive oil
black pepper
Preparation
1. Put all ingredients in a spice grinder or blender and mix. ENJOY
TAPENADE
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Martin Zwick
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TAPENADE
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When day comes we step out of the shade,
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it
Amanda Gorman