Tapenade with a Twist

Yield: About 1 1/2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

I've always favored kalamata olives. They're juicy, tender and have a delicious sweet-saltiness that keeps me eating them well after I've had my normal olive fix. In this tapenade, the kalamatas are given an extra kick by the rather unorthodox addition of cayenne and just a bit of melted chocolate. Chocolate is good for you. Once you understand this concept, it's only a matter of discovering as many ways as possible to enjoy it. Most people won't even know it's in this dish, but they'll benefit just the same.



Combine all ingredients in a food processor and pulse until well mixed, but still slightly chunky. It should have a spreadable consistency, with an interesting texture. Scrape into a non-reactive bowl, preferably glass. Use immediately, or refrigerate until needed. Bring to room temperature again for best flavor.

Recipe by Alan Roettinger, private chef and cookbook author

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

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More about: capers, chocolate, olives


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Dairy free and sounds extra

Dairy free and sounds extra yummy

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