BLACK OLIVE TAPENADE

SQUIRLY BLACK OLIVE TAPENADE AND ANCHOVY CANAPÉ

jump to the recipe for the black olive tapenade

I discovered a very large jar of black olives that must have been at least four years old. Mushie, they still tasted good and this was the result. The texture of the tapenade will depend on your olives.

The beauty of these is that you can have a few rolls in the freezer; they’ll be cuttable in about fifteen minutes and on the serving plate within the hour. Perfect for that call “Hi we’re in town, we’ll be at yours in an hour!”

published 23 december 2024 AO

for the tapenade

70g shelled weight walnuts, roasted in a 160°C oven until lightly coloured and allowed to cool

20g currants
15g Leonardi balsamic vinegar

20g p/w garlic
350g pitted weight traditionally cured black olives, chilled
2g freshly and coarsely milled black pepper
2 pinches dried chilli…optional
1 x 47.5g Ortiz anchovies….oil drained and reserved….anchovies held for the canapé….see below

Marinate the currants in the balsamic.

Put the garlic, about one third of the olives and the oil from the anchovies into your Thermo or Nutribullet [or equivalent and purée. Add the walnuts and then the olives and pepper, and process until fine. Scrape into a bowl and still through the currants.

Store in an airtight container; contact cover or with a thin layer of EVO on top and in the fridge.

SQUIRLY CANAPÉ

makes about 30 bite sized canapés

50g p/w red onion or shallot very finely chopped [1]
25g Leonardi white balsamic

about 100g of black olive and walnut tapenade
the reserved Ortiz anchovies

2 rolled sheets of puff pastry about 2mm thick 20 cm wide x 15 cm deep clean cut on three sides…see diagram

Marinate the onion/shallot in the white balsamic.

Leaving a 2 cm top edge, clear thinly spread half of the tapenade on each sheet of puff. Wet the clean edge and roll up into a cylinder. Wrap and put in the freezer for 45 minutes.

[1] The shallot/onion:vinegar is a staple in my fridge…keeps well and handy for many things.

very tasty

Cover a baking sheet with a silicon mat.

preheat oven to 180°C
Using a sharp fine knife, and wiping it between each cut, cut off disks about 5 mm thick and place them a little apart, the previous cut side down, on the baking sheet. Place one third of an anchovy on top of each squirl.

Cook for 30 – 40 minutes until the centres are cooked and allow to cool…do not refrigerate before serving.

Just before serving, put a dab of the onion/shallot mix on top….excellent with a well-developed Champagne.

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