Olive Chocolate Tapenade with Hellenic Farms Kalamata Olives
Makes 6-8 servings
Adapted from Rococo: Mastering the Art of Chocolate by Chantal Coady
1 jar Hellenic Farms Pitted Kalamata Olives, drained
5 preserved Anchovy Fillets, drained and chopped
1 large clove garlic, peeled and chopped
2 tablespoons capers, squeezed of vinegar
5 tablespoons FIVE Extra Virgin Olive Oil, plus more for jarring
1 fresh red chilli, deseeded and thinly sliced, or to taste
25 grams good quality dark chocolate, like Palette de Bine Single Origin Dark Chocolate
-Pulse all of the ingredients(except the chocolate) together in the bowl of a food processor until they have formed a rough paste.
-Melt the chocolate slowly in the microwave, and stir into the tapenade
-If you do not plan to serve this immediately, press the tapenade into a sterilized jar and cover with olive oil before sealing. This will keep in the refrigerator for 2 weeks. Bring to room temperature before serving.
-Serve with sliced baguette or fresh vegetables.