Tapenade board

Our Mediterranean Tapenade Board is a vibrant feast of sun-soaked flavours, perfect for sharing. Featuring a rich black olive tapenade, a zesty green olive blend, this platter is paired with artisan breads, crisp crackers, and seasonal fresh vegetables.

Serves 6

Prep time 15 minutes

Cook Time 0 minutes

Difficulty Easy

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Ingredients

100g Fragata stoneless manzanilla olives stuffed with lemon

100g Fragata Hojiblanca black olives

40ml olive oil

2 tbsp white wine vinegar

2 tbsp chopped flat leaf parsley, plus sprigs to garnish

300g assorted crackers and crispbreads

200g Fragata Hojiblanca olives filled with pimento

pink peppercorns, for garnish

black pepper

Method

Place the lemon-filled olives in a blender and add half the olive oil, half the vinegar and season with black pepper.

Blend until you have a smooth puree, then transfer to a serving bowl. Clean the blender and blend the lemon-filled olives with the remaining oil and vinegar, and the flat leaf parsley, until you have a fine paste.

Transfer the lemon and olive tapenade to another serving bowl.

Place both serving bowls onto a large plate, along with a bowl of the pimento-filled olives and surround with the crackers and crispbreads.

Garnish with the extra parsley, pink peppercorns and serve.