Olive Chocolate Tapenade from Rococo: Mastering The Art Of Chocolate by Chantal Coady

Name: Olive Chocolate Tapenade from Rococo: Mastering The Art Of Chocolate by Chantal Coady
Ingredients: 1 x 290–300 g jar of Kalamata olives (or another black variety), pitted (190 g drained weight); 1 large garlic clove, peeled and chopped; 2 tbsp capers, squeezed of vinegar; 25 g good quality dark chocolate; 5 tbsp good quality olive oil, plus more for jarring; 1 fresh red chilli, deseeded and thinly sliced, or to taste; 5 preserved anchovy fillets, drained and chopped; 2 tbsp rum (optional)

app.ckbk.com

I love this recipe. It’s so easy to make and is full of great umami flavours. Tapenade is often soft and oily in texture, but here the addition of chocolate gives it a welcome firmness and a...

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Ingredients

1 x 290–300 g jar of Kalamata olives (or another black variety), pitted (190 g drained weight)
1 large garlic clove, peeled and chopped
2 tbsp capers, squeezed of vinegar
25 g good quality dark chocolate
5 tbsp good quality olive oil, plus more for jarring
1 fresh red chilli, deseeded and thinly sliced, or to taste
5 preserved anchovy fillets, drained and chopped
2 tbsp rum (optional)