Black Chili Olive Tapenade
The Black Chili Olive Tapenade is a traditional Provencal dish made out olives, that we smashed or chopped. Them we seasoned the Black Chilli Olive Tapenade with some spices, herbs, Garlic and some chilli grounded. We dose it with always the same objective; make a light and gentle flavour.
On the first taste, don’t expect something strong in chilli. No, it will come in a gentle and light way just bringing a little kick in the after taste. Everyone can enjoy it even people or kids sensitive to chilli flavours.
It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff poultry of fish for a main course. Here in Australia, popular as a dip, our customers loves also using it as a pesto in pastas, a pizza base, a spread to join the classic breaky avo & eggs on toast.
We also make a traditional Black or Green Olive Tapenade.
Made locally with love & passion in Byron Bay
Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word tapenadé. One of the earliest known tapenade recipe, Olivarum conditurae, appears in Columella’s De re Rustica, written in the first century. Cato the Elder (234–149 B.C) includes a recipe for Epityrum, an olive spread very like a tapenade, in chapter 119 of his “On Agriculture.”
(source : https://en.wikipedia.org/wiki/Tapenade)
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