PANTRYFLEX

blend · nut sauce

★ STARRED KITCHENPrep 10 min

Oliveforge Black Olive Tapenade

Independent adaptation of a publicly published Adam Byatt recipe. Not affiliated with, sponsored by, or endorsed by Adam Byatt.

Black Olive Tapenade from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 50 ml, Lemon Juice 22 ml
Olive Oil 50 mlLemon Juice 22 ml

Ingredients

  • Olives — 200g of black Kalamata olive, pitted
  • Olive Oil — 50ml of olive oil
  • Lemon Zest — 1/2 unwaxed lemon, zest (1 g)
  • Lemon Juice — 1/2 unwaxed lemon, juice (22 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Oliveforge Black Olive Tapenade wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 5 national awards

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First run is small.

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Provenance

Adam Byatt works in Modern British / French technique at Trinity; credentials include Michelin 1* (Trinity, Clapham).

Originally published as Black Olive Tapenade.

Adapted from a Adam Byatt recipe (Adam Byatt / Great British Chefs (duck salad Lyonnaise)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Adam Byatt / Great British Chefs (duck salad Lyonnaise) (published as “Black Olive Tapenade”). Full citation lives in Provenance.

Companion jar