Twisted Tapenade with a lemony kick, adding a lovely citrus & olive note to dishes & dips.
Named after the Provençal word for Capers, "Tapena", our recipe has Moroccan Preserved Lemons for a citrus hit. Try it with chicken or in yoghurt as a dip. Natty.
"Not sure how I survived without it. Olives Et Al Tapenade Marocaine contains my favourite flavours… I want a jar of this permanently in my fridge."
— Lucas Hollweg, The Sunday Times Style Magazine
Ingredients: Kalamata Pitted Olives 64%, Preserved Lemons 15% (SULPHITES), Extra Virgin Olive Oil, Capers 6%, Garlic 2%, Lemon Juice (SULPHITES), Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Salt, Preservative: Sodium Hydrogen SULPHITE), Pepper, Acidity Regulator: Citric Acid, Lactic Acid
From our resident Chef, Brett Sutton of famed gastropub The White Post
"Beyond the obvious use for dips, Tapenade, tomatoes and bread scream out to each other, such as bruschetta rubbed with Tapenade & ripe tomatoes, or focaccia made with, then topped with Tapenade.
"Lamb and our Tapenade are a dream combination, with the lemony side breaking down the fattiness of the lamb and tenderising the meat, whilst the saltiness of the olive adds a natural umami seasoning to the meat. For example, a rack of lamb simply spread with Tapenade and roasted, then served with Tapenade-buttered sprouting broccoli is a straightforward main for springtime.
"Getting a bit more adventurous, Hake with a Tapenade crust with roasted fennel and orange brings a huge depth of seasoning to the dish or, getting even more cheffy, Tapenade into a chicken mousse, spread onto a loin of lamb, then rolled in pig's caul and roasted is just delicious."
Glass Jar (220g), Steel Lid (10g)
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