This Wild Tapenade recipe is unbelievably tasty and versatile, you can create it using a variety of wild ingredients with great success. For example, if you’re at the coast add in Marsh Samphire and Sea Purslane or if you’re heading for a swim in the sea add in some Sea Lettuce Seaweed.
For a countryside blend add in some nettles for a herby flavour… The list goes on and on.
You can enjoy it tossed through some pasta with salted anchovies, or spread on fresh bread or crackers. If you have a nice bottle of Malbec and a tub of this tapenade then your night is well and truly sorted.
The one I’ll describe below is by far my favourite.
Here’s our Sea Purslane Tapenade Recipe Video
Ingredients for our Wild Tapenade:
- 200g pitted green olives
- 50g Capers
- 50g Sea Purslane tops, boiled for 2 minutes, strained and squeezed to remove any excess water – Click here for our Sea Purslane guide
- 1 tsp wild garlic paste (we use the lacto fermented garlic) or use half a clove of garlic, chopped finely – Click here for a Wild Garlic identification guide
- 75ml Olive oil
- Salt and Pepper to taste
Click here for a foraging guide for Wild Garlic
Click here for a foraging guide for Wild Garlic
Method for Creating Wild Tapenade:
- In a food processor chuck in all of your ingredients and blitz until soft and chunky.
- You can make this more paste-like or less depending how you like yours.
- Serve it alongside some lovely pitta or toasted sourdough
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