- TM 31
Ingredients
tapenade ingredients
- 1 clove garlic, choose a big, fat juicy one for best results
- 250 grams whole Greek pitted olives, (the black wrinkly ones) - or - 180 g pitted black brine-cured olives
- 25 grams anchovy fillets, in oil, drained.(if using salted anchovies, first cover with milk and soak for 15 minutes to remove some of the salt)
- 15 grams caper berries
- 1 tsp smooth French Dijon mustard
- 1/4 tsp fresh thyme leaves, one sprig)
- 1/4 tsp fresh rosemary leaves, (one sprig; optional but really good)
to emulsify the tapenade
- 90 grams extra virgin olive oil
- Freshly ground black pepper, several turns
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Peel your garlic, 4 seconds/Speed 4 ½ /Reverse Blade Function
"Counter-clockwise operation" . Cancel your Reverse Blade Function 
"No counter-clockwise operation" 
Remove and discard skins. Add all other ingredients except the oil and pepper and process 10 seconds/Speed 7 or until you get a thick paste. Place a jug or a bowl on top of your Thermomix lid and weigh in the olive oil. With the blades of the Thermomix running at Speed 4 and the measuring cup turned bottom up, slowly pour the olive oil onto the lid and let it drip through the gap until fully incorporated. This will take about a minute. Stop and scrape the sides of the Thermomix bowl with the spatula.
Taste and add freshly ground pepper. Mix again 10 seconds/Speed 4. Turn out into a pretty bowl and serve with crudités, crusty French bread, or Bernie Brennan’s Almond and Seed Crackers, or spread it on your next leg of lamb.
Peel the garlic! and chop your ingredients
Emulsify the tapenade
Tip
With its deep, complex flavours, Tapenade is delightful served in several ways, including spread on wholesome, chewy French bread and as a dip for crudités. It combines with lamb for a match made in heaven and can be used as a basting spread/rub for your leg or shoulder of lamb. Some firm-fleshed, flavoursome fish also stands up to black olive tapenade; at my restaurant Le Bistro du Lac in the USA I would drop a spoonful into a garlic cream sauce for grilled loin or sautéed medallions of monkfish and serve it over fresh pasta - which of course you can make in your Thermomix. Delicious!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Woo hoo! Great to hear back from you! And how delicious does steamed chicken breast with Patricia Wells' tapenade sound? You can also pound the chicken breasts, place them on cling film/plastic wrap and roll them into ballotins before steaming. Gorgeous ! Check out the technique here: http://www.whyisthereair.com/2012/06/01/lamb-roly-poly/
Bon appétit with Thermomix and Why is There Air!
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
Have tried to respond to this , but for whatever reason have not been able no matter how hard I hit my iPad ......yay ,I can now , awesome meal and about to make the tapenade again to put in between 2 chicken breasts ,wrap in baking paper and steam ......will let you know how I go...
So how was your lamb, Mich2013? Whenever I use Patricia Wells' black olive tapenade as a rub for my lamb legs and shoulders, no one can get enough
Let us know how your grey nomad parents liked it, please!
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
Wow I was looking forward to making this recipe that I stumbled onto just after I bought a lamb shoulder and then saw that you can use it as a rub. I tasted it this afternoon amazing flavour and will be marinating my lamb tonight to slow cook tomorrow for my grey nomad parents as they pass through, it's sure to be a hit!!!
thank you
michelle
That's great to hear, Sen! So glad you and your friends like it. Happy New Year and happy Thermomix cooking!
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
Amazing. I am always asked to bring this dip when going to bbqs.
So glad you like this recipe, Shellymush ! The real credit goes to the fabulous Patricia Wells for choosing gorgeous ingredients in great proportions, and then to our Best Friend in the Kitchen for making it so fast and easy to make tapenade. Enjoy!
And well done for growing and pickling your own olives. Wow! That's culinary dedication!
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
This is a fabulous recipe! I grow and pickle my own olives and this is the nicest recipe I have found and a bonus that I have plenty of thyme and rosemary in the herb garden.
Thank you for sharing.
P.S. I just posted a dynamite recipe for Gluten free, grain free double chocolate cookies here on the Recipe Community that will make you swoon... Check it out and let me know just how delicious you think they are!
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
Woo hoo! I have to agree that the rosemary really gives it a superb, deep flavour, and more than just with the traditional thyme. Thanks for following Why Is There Air, too
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
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