blend · curry paste
★★★ KITCHENPrep 10 minAntillean Tapenade
Independent adaptation of a publicly published Heston Blumenthal recipe. Not affiliated with, sponsored by, or endorsed by Heston Blumenthal.
A chef-cited curry paste from the catalog.
Ratio
Ingredients
- Olives — 340 g black olives (from brine) drained and washed
- Capers — 100 g drained capers
- Anchovy — 100 g anchovy fillets in oil
- Mint — 20 g mint, leaves only
- Basil — 25 g basil, leaves only
- Olive Oil — 6 tbsp olive oil (90 ml)
- Lemon Zest — 1 lemon; zest
- Lemon Juice — 1 lemon; juice
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Antillean 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:
2 kitchens · 6 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
British modernist chef of Michelin three-star The Fat Duck in Bray. Known for multi-sensory tasting menus and published work on flavor science.
Originally published as Tapenade.
More from this kitchenFAQ
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 Heston Blumenthal / LoveFood (Waitrose lamb & tapenade) (published as “Tapenade”). Full citation lives in Provenance.