Rococo's Chocolate Tapenade

A quick and easy tapenade recipe with a chocolate twist.
Everyday Cook

Skill level

Preparation
10minutes

Cooking time
0minutes

Quick and easy

Ingredients

Serves Makes 450g

  • 1 x 290 -300g jar of Kalamata Olives (or another black variety), pitted (190g drained weight)
  • 5 preserved anchovy fillets, drained and chopped
  • 1 large garlic clove, peeled and chopped
  • 2 tbsp capers, squeezed of vinegar
  • 5 tbsp good quality olive oil, plus more for jarring
  • 1 fresh red chilli, deseeded and thinly sliced (to taste)
  • 2 tbsp rum (optional)
  • 25g good quality dark chocolate

Method

  1. Roughly chop olives and anchovies.
  2. Add with remaining ingredients except the chocolate, and pulse in a food processor until they have formed a rough paste.
  3. Melt the chocolate in a bowl over bain-marie, and stir into the tapenade

If you do not plan to use the tapenade immediately, press into a sterilised jar and cover it with a layer of olive oil before sealing. It will keep well in the fridge for at least 2 weeks.

Recipe supplied by Rococo

Video by Zev Robinson

Rococo Chocolates logo

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