Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, versatile chunky tapenade. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Versatile chunky tapenade is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Versatile chunky tapenade is something which I have loved my entire life. They are nice and they look fantastic.
Chunky, Lemony, Addictive Green Olive Tapenade. In this easy green olive tapenade, the olives are blended with umami-packed anchovies and preserved lemons to create an incredibly addictive flavor, and whole roasted almonds to add a delicious crunch. Jump to Recipe Olive recipes make entertaining a breeze! Try the Green Olive Dip which really packs a punch!. Recipes like our Grazing Platter, Artichoke Olive Tapenade and Coconut Prawns, can be prepared in advance and then you can party with your guests!
To get started with this recipe, we must prepare a few components. You can cook versatile chunky tapenade using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Versatile chunky tapenade:
- Get 150 g mushrooms (any kind)
- Get 50 g pitted olives
- Make ready 2 tbs olive oil
- Make ready 2 cloves garlic
- Prepare 2 pcs anchovies fillet
- Get 1/2 tbs pepper and salt
- Make ready 1/2 cup white wine
If you're at the coast add in Marsh Samphire and Sea Purslane, if you're heading for a swim in the sea add in some Sea Lettuce Seaweed, if you. The great thing about this olive tapenade recipe is that it is simple to make, and it's so versatile. Not only is it delicious eaten as an appetizer on baguette slices or crackers, you can also toss it with pasta, serve it with roasted chicken or use it as a spread for sandwiches! I especially love this olive tapenade on sandwiches!
Instructions to make Versatile chunky tapenade:
- Cut olives and mushrooms into bite size.
- Heat the pan and pour olive oil.
- Put mince chopped garlic cloves into pan and cook until it started to fragrant.
- Put anchovie fillets and let it melt.
- Once anchovies started melt, put mushrooms and olives. Stir well.
- Time for white wine! Pour it all!
- Cook until liquids are evaporated. And season well with salt and pepper.
- Here you go!
- I had it with avocado toast.
- The other day I enjoyed it with pasta.
Not only is it delicious eaten as an appetizer on baguette slices or crackers, you can also toss it with pasta, serve it with roasted chicken or use it as a spread for sandwiches! I especially love this olive tapenade on sandwiches! Meze with homemade Kalamata Black Olive Tapenade 🌱. This is nice on crispy bread as a meze or spread on pita and Greek wraps. I also make a chunky version with green and black olives - the same methods and ingredients but just whizz gently or chop.
So that is going to wrap this up for this exceptional food versatile chunky tapenade recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
