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:
- 200g pitted green olives
- 50g Capers
- 50g Sea Purslane tops, boiled for 2 minutes, strained and squeezed to remove any excess water
- 1 tsp Wild Garlic paste (we use the lacto fermented garlic) or use half a clove of garlic, chopped finely
- 75ml Olive oil
- Salt and Pepper to taste
Method:
- 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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