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Maple Tapenade with Three Variations Recipe
 
Recipe
PhotosChef's Recipes
 
 
Maple Tapenade with Three Variations
Danny St-Pierre, Accommodation Danny, Québec
Danny St-Pierre, Accommodation Danny, Québec
Flavors of Spain
Difficulty: Easy
Chef's Note

With an overtone of almonds, Hojiblancha olives are not very salty and have a hint of bitterness without too much acidity, which is why they pair well with a fruity ingredient and even find their way into desserts.

Ingredients
- 500 g HOJIBLANCA olives, pitted
- 125 ml / 1/2 cup olive oil
- 125 ml / 1/2 cup maple syrup
Method
  1.  Process the 3 ingredients in a vitamix or food processor; strain and set aside. 
Danny's variations
  •  You can serve the tapenade with simply steamed oysters or scallops.
  • Try mixing it into a chocolate ganache.
  • Thin with a little water and process in the blender to create a very smooth purée. This is one of my favorite condiments because it keeps well for up to 2 weeks. 
Maple Tapenade with Three Variations 1
 
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Tapenade
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