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Black olive tapenade, served on a crouton, parmesan and green onion whistles |

Brunch, Vegetarian, Salted

A simple and delicious recipe, perfect for tapas.

 

Note

You can also use green olives, but pay attention to the salt levels. You can keep your tapenade in the fridge for two weeks in a sealed container.

Ingredients

Recipe for 12 Tapas

Tapenade

1 Cup(s)
Pitted black olives
2 Tbsp
Olive oil
1 Tbsp
Capers
2 Tbsp
Lemon juice
2 Tbsp
Thyme
1 Clove(s)
Garlic
5 Sprig(s)
Parsley

Bread and decoration

6 Slice(s)
Country bread
24 Chips
Parmesan
2 Stem
Green onion

Candied cherry tomatoes

18 Unit(s)
Cherry tomatoes
25 Ml
White wine
1 Clove(s)
Crushed garlic
2 Sprig(s)
Thyme
  • Salt and pepper
  • Olive oil
Black olive tapenade, served on a crouton, parmesan and green onion whistles |

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Tapenade

    In a culinary robot, put all your ingredients and mix until silky smooth. Taste, add pepper and set aside.

  • Bread and decorations

    On a baking sheet, oil your bread, add some pepper and cook for 5 minutes in the oven. Let your bread cool down for one minute and then spread your tapenade on it, decorate with parmesan shavings and green onion whistles.

  • Candied cherry tomatoes

    In a small casserole dish, place the cherry tomatoes, cut them in two or four depending on the size, sprinkle with olive oil, salt, pepper, crushed garlic and a sprig of thyme. Add 120 ml of water and the white wine, salt and pepper. Place your dish in the oven for about 40 minutes at 335°F (165°C). Make sure the tomatoes are cooked through.

Official partners

You can also use green olives, but pay attention to the salt levels. You can keep your tapenade in the fridge for two weeks in a sealed container.

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NEW ! ! Cocktail workshop upon your arrival !

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