How to make olive marmalade: a chef’s recipe
Philippe Jourdain, two Michelin star and restaurant chef at the Terre Blanche Hotel Spa Golf Resort, shared a recipe for a typical southern French snack that is easy to make at home.
How to make olive tapenade
Ingredients: olives (400 g), garlic (1 clove), anchovy fillets (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 add the olive oil gradually, continuing to stir, until the whole mass becomes a cream. Season with pepper to taste.
Author: Zhanna Spiridonova.
Photo: press materials.