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Black Olives & Lemon Confit Tapenade
Michelin-star Chef Michel Del Burgo created this surprising tapenade, in which the citrus fruit enhances the olive, evoking the scent of the southern Mediterranean.
Enjoy as an appetizer with goat cheese or as an accompaniment to meat or fish. Serve with red wine.
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Black Olives & Lemon Confit Tapenade
Red Mullet and Tapenade Del Burgo: Gut 3 fish and skewer from head to tail. Grill the fillets with a platter below filled with bread to capture the juices. Blend the fish flesh and the tapenade together and spread on the hot bread, drizzle with your favorite O&CO. Olive Oil.
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Black Olives & Lemon Confit Tapenade
Black olives (67.6%), gherkins, extra virgin olive oil, anchovy (anchovy, olive oil, wine vinegar, salt), candied lemons (2.7%),(lemon peel, wheat glucose fructose syrup, saccharose, citric acid, sulfites), red wine vinegar, balsamic vinegar, concentrated lemon juice. Contains gluten and sulfites.
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Copyright © O&CO 2008-2013. All Rights Reserved.