My Little ROCK – Reliable Organised Cooking Kitchen
– Northern African Tapenade –
This tapenade is so good!!! First you get the hit of green olive and then the slight nuttiness and texture of the pine nuts, then along comes the hint of cumin. Its recommended to be served with seafood or on it own on some bruschetta but I’m sure there is more you can do with it. This recipe is a conversion from a Family Circle Cookbook called Deli food to make at home, you can make it in a TM5 or food processor.
1 1/4 cup (310ml)
Time to table:
Number of Ingredients:
TM5 or Food Processor
Pinch of saffron
1 teaspoon hot water
140g pitted green olives (I used stuffed green pimiento)
3 anchovy fillets
1/4 teaspoon dried oregano
2 tablespoons toasted pine nuts
1 garlic clove
1/8 teaspoon ground cumin
3 teaspoons lime juice
3 tablespoons olive oil
Salt and pepper to taste
- Pull out all of your ingredients and measure out the quantities.
- Peel your garlic clove.
- Put the saffron in the hot water.
1. Add your green olives, anchovy fillets, dried oregano, pine nuts, garlic and cumin into the bowl.
2. Chop on speed 5 for 3 seconds.
3. Scrape down the sides of the mixing bowl with a spatula and then chop again on speed 5 for 3 seconds.
4. Scrape down the sides of the mixing bowl with a spatula and then chop again on speed 5 for 3 seconds.
5. Scrape down the sides of the bowl again and add in your saffron.
6. Set for 1 minute on speed 3. While it’s mixing remove MC and slowly pour in the oil and lime juice. Once its done transfer your tapenade into a sterilised jar or bowl to serve.
Hints and Tips:
- This recipe can be made in a food processor or blender.
- Seal and refrigerate for up to 2 weeks.
Categories: Any Season, Food Processor - Dips, Pestos & Tapenades, Food Processor - Pestos, Tapenades & Dips, Food Processor Recipes, Olives, Processor / TM5, Savory Nibbles, Time to Table: 15 minutes and under, TM5 - Dips, Pestos & Tapenades