black olive tapenade anchovy shallot canape

Name: black olive tapenade anchovy shallot canape
Ingredients: 70g shelled weight walnuts, roasted in a 160°C oven until lightly coloured and allowed to cool; 20g currants; 15g Leonardi balsamic vinegar; 20g p/w garlic; 350g pitted weight traditionally cured black olives, chilled; 2g freshly and coarsely milled black pepper; optional 1 x 47.5g Ortiz anchovies….oil drained and reserved; 50g p/w red onion or shallot very finely chopped; 25g Leonardi white balsamic; about 100g of black olive and walnut tapenade; the reserved Ortiz anchovies

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I discovered a very large jar of black olives that must have been at least four years old. Mushie, they still tasted good and this was the result.

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Ingredients

70g shelled weight walnuts, roasted in a 160°C oven until lightly coloured and allowed to cool
20g currants
15g Leonardi balsamic vinegar
20g p/w garlic
350g pitted weight traditionally cured black olives, chilled
2g freshly and coarsely milled black pepper
optional 1 x 47.5g Ortiz anchovies….oil drained and reserved
50g p/w red onion or shallot very finely chopped
25g Leonardi white balsamic
about 100g of black olive and walnut tapenade
the reserved Ortiz anchovies