Normann Food #11: Tapenade

We present a new recipe for the 'Normann Food' season: spread your lunch on crusty bread.

Planning a party? The always fun snack for welcome drinks is crisps with homemade tapenade. Three of our favorites are: 

 

Tapenade


BELL PEPPER TAPENADE 

Ingredients:

3 red bell peppers 

2 cloves garlic 

30 g. parmesan, finely grated 

4-6 large tbsp. olive oil 

Salt & pepper according to taste 


Procedure:

  • Halve the bell peppers and fry them on a dry hot frying pan until tender. 

  • Remove the skin and blend the flesh with the rest of the ingredients until the texture is smooth. 

  • Season with salt and pepper.


BASIL PESTO 

Ingredients:

1 bundle or pot basil 

2 cloves garlic 

125 g. pine nuts 

6 large tbsp. parmesan, finely grated 

4 dl. olive oil 

Salt & pepper according to taste 


Procedure

  • Blend basil, garlic and part of the olive oil until the texture is smooth. 

  • Chop the nuts finely and stir into the mixture along with parmesan and the rest of the olive oil. 

  • Season with salt and pepper. 


OLIVE TAPENADE 

Ingredients:

20-30 black seedless olives 

1 tsp. capers 

4 tbsp. olive oil 

1 tsp. lemon juice 

Salt & pepper according to taste 

Procedure

  • Blend olives, capers and lemon juice finely and mix with them.


Supplement your recipes with these three different tapenades or serve them aside in one of our fun and playful Krenit bowls.