PANTRYFLEX

blend · pesto

MASTER CRAFTSMANPrep 10 min

Tapenade

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

CONDIMENT · BAKED SALMON & BREAD

In the published recipe, this is the condiment for bakad lax med tapenade.

Lundgren's olive tapenade for baked salmon.

On the jar

TAPENADE

Method
blend
Yield
about 1 cup
Ingredients
6

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Caper 8 ml, Olive Oil 30 ml
Caper 8 mlOlive Oil 30 ml

Ingredients

  • Black Olive200 g
  • Anchovyabout 7½ fillets (30 g)
  • Caper1½ tsp (8 ml)
  • Basilabout ¼ bunch (4 g)
  • Garlic1 clove garlic
  • Olive Oil2 Tbsp (30 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.

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Companion jar

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:

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Provenance

Jonas Lundgren — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 2009.

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jonas Lundgren / BODY (bakad lax med tapenade) (published as “Tapenade”). Full citation lives in Provenance.