Sun-Dried Tomato Tapenade using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
12 min
Total time
13 min
Servings
4
Calories / Serving
648 Cals
Difficulty
Easy
Dive into the Mediterranean with a zesty sundried tomato tapenade that’s as vibrant as a summer sunset! This delightful spread, a staple of Southern French cuisine, combines the rich, sun-kissed flavors of dried tomatoes with the briny punch of green olives and a whisper of garlic. Legend has it that tapenade gets its name from the Provençal word for capers, 'tapeno,' which hints at its tangy heart. Perfect as a dip, a sandwich spread, or even as a topping for grilled meats, this tapenade is sure to transport your taste buds to a sun-soaked terrace overlooking the sea. Just remember: if you can resist eating it straight from the jar, you’re a stronger person than I am!
Ingredients
- 100 g Dried tomato
- 20 g Caper
- 20 g Anchovy fillet
- 2 Cloves of garlic
- 50 g Olive oil
- 15 g Lemon juice
- 10 g Fresh basil
- 30 g Black olive
- 1 Pinch(es) Pepper
Steps
Tapenade Base
- Add 100 g of dried tomato, 20 g of caper, 20 g of anchovy fillet, 2 cloves of garlic in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
Emulsify
- Scrape down the sides of the bowl
- Add 50 g of olive oil, 15 g of lemon juice in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Final Touches
- Add 10 g of fresh basil, 30 g of black olive, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 0sec / 0°C / Speed 4.
- Pulse 2-3 times, until desired consistency is reached
Serve
- Serve Cold.
