How to make olive marmalade: a chef’s recipe
Philippe Jourdain, two-star Michelin star and restaurant chef at the Terre Blanche Hotel Spa Golf Resort, shared a recipe for a typical southern French snack that’s easy to make at home.
How to make olive tapenade
Ingredients: olives (400 g), garlic (1 clove), anchovy fillet (2 pcs.), capers (40 g), basil (3 leaves), thyme (½ tablespoon), lemon juice (1 pc.), olive oil (100 ml), freshly ground black pepper.
!. Remove the pits from the olives. Finely chop the garlic clove and basil leaves.
2. Combine anchovies, garlic, capers, olives, thyme and basil in a blender, add lemon juice and blend until smooth.
3. Then gradually add the olive oil, while stirring, until the whole mass has acquired the consistency of a cream. Season with pepper to taste.
Author: Zhanna Spiridonova.
Photo: press materials.