Black Garlic & Boquerone Tapenade
Umami-rich black garlic, boquerones, and kalamata olives are combined to create this delicious tapenade spread.
Ingredients
- 3 Tbsp black garlic puree
- 2 cups pitted kalamata olives
- 8 boquerones
- ½ cup extra-virgin olive oil
- 1 tsp sherry vinegar
- 1 tsp balsamic vinegar
- Freshly-ground black pepper, to taste
Instructions
- Blend all ingredients using an immersion blender until consistency is relatively smooth.
- Chill in fridge, covered with plastic wrap.
- When ready to serve, use tapenade as a spread on grilled bread, or a dip for raw vegetables.
Notes
If you can’t seem to find the vinegar-cured boquerones in your local stores, try soaking high-quality preserved anchovies in a white wine vinegar and sugar pickling liquid.