Our best selling tapenade is composed of Re hydrated sundried tomatoes, gherkins, basil, wine vinegar, capers, garlic, sugar (less than 1%), salt and pepper.

Recipes

Mediterranean style salad with tapenade

Ingredients:
o Sundried Tomato Tapenade
o 2 tomatoes chopped
o 1 handful fresh parsley
o 1 handful fresh basil, torn
o 1 teaspoon balsamic vinegar

Directions:
o For the Mediterranean-style salad, place all of the salad ingredients into a bowl and mix well.
o To serve, place the salad onto a plate with the tapenade drizzled over.
o 1 tablespoon olive oil

Roast chicken with tapenade

Ingredients:
o 1 whole chicken
o 175g Sundried Tomato Tapenade
o 3 lemon cut in half
o 1 bulb garlic cut in half
o Coarse salt and freshly ground black pepper
o Extra virgin olive oil

To serve:
o Provencal tomatoes
o New potatoes

Directions:
o Preheat the oven to 190C/375F/Gas 5.
o Starting at the neck end of the chicken, push your fingertips between the skin and flesh to form a pocket. Spoon the tapenade between the flesh and skin, pat down so that it spreads evenly.
o Place in a roasting tin, squeeze over the juice of the lemons and place the remaining halves around the chicken. Place the garlic into the body cavity. Season and drizzle with olive oil.
o Roast for about 45-60 minutes until the chicken is cooked through, basting once or twice with its own juices.

I hope you enjoyed this blog post.

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Happy eating until next time!

Olive and Chilli Preserve

A sweet olive jam with chilli to give it a bite! Try it with smoked chicken and fish.

This preserve is composed of olives (50%), brown sugar, lemon juice, lemon zest, herbs and spices and chilli (1%).

Serving Suggestion:

Olive and Chilli preserve can be used with cheese as part of a cheese platter. The Olive and Chilli preserve can be served as a condiment with meats.

Recipes

Marmalade Chicken

Ingredients:

* 4 tbsp Chaloner Chilli and olive preserve*
* 1 tbsp ginger, finely chopped
* 3 garlic cloves finely chopped
* 2 tsp Dijon mustard
* ½ tsp sea salt
* freshly ground black pepper
* 50ml orange juice
* 1 tbsp olive oil
* 8 chicken pieces, legs or thighs

Directions:

* Heat the oven to 180C/350F/Gas 4.
* In a bowl, combine the marmalade, ginger, garlic, mustard, salt, pepper, orange juice and olive oil and mix well.
* Add the chicken and coat well.
* Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin.
* Cover the top with foil and bake for 30 minutes.
* Remove the top foil, spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning).
* Add spring onions near the end of cooking to warm through, season well, to contrast with the sweetness of the orange juice, and serve with salad or mash.

Diced bacon and goat’s cheese brick

Ingredients:

* Chaloner Olive and Chilli Preserve*
* 200 g smoked diced bacon
* 6 brick leafs
* 1 goat’s cheese cut in slice
* Melted butter

Directions:

* Preheat the oven at 210°C.
* Brown diced bacon.
* Butter brick leafs with a brush.
* Spread a tablespoon of Chaloner Olive and Chilli Preserve on each brick leafs.
* Put diced bacon above and then a goat’s cheese slice.
o Make a bundle with a toothpick.
o Cook at 210°C during 10 min.
o Serve immediately on plates decorate with a salad leaf and a cherry tomato.

I hope you enjoyed this blog post.

Happy eating until next time!

I recently was chatting to a friend of mine and we were talking about the products on offer at diletto we got onto the subject of Tapenade one of the products available at diletto.

Our Tapenade is supplied to us by a Producer called Chaloner which is on the Falcons Nest farm in Stellenbosch near the Cape Town area. There are also other Jams and preserves available from Chaloner at diletto.

Hope you enjoy the video and that you find it informative and possibly even inspires you to want to try some tapenade.

Happy Eating until next time!

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