Tapenade

Having had our fair share of meals at Port XIV in Assilah, we have also consumed WAY more than our fair share of their signature tapenade that gets put on your table with a flourish as you settle in to decide what to order.

So we thought we would, in collaboration with Port XIV and their head chef Youssef,

show you how to transform

these . . .

so to your 1/2 kilo of black olives

add:

1 teaspoon of cumin

  1/2 teaspoon oregano

        2 teaspoons of olive oil – preferably from your own trees!

        1 teaspoon of fresh coriander chopped

        1/2 teaspoon of harissa

The rest is simple – mix it all together and blend.

Then a bit of fresh bread, a glass of wine . . . .
Perfect.

Luckily, I don’t have to don an apron to make any for a while as we were given this lovely jarful of the results of this recipe to bring home.

I will confess that there is already considerably less tapenade in above jar after 24 hours chez Brettell!

Thanks to Port XIV & Chef Youssef for sharing their recipe.

x