Olive Tapenade
Pair with Lytton Springs
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Yield: 4 Servings
Crackers
- 1 cup All-Purpose Flour, plus more for rolling out dough
- 1/3 teaspoon Sea Salt
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Poppy Seeds
- 1/3 cup Warm Water
- 1½ tablespoons Extra-Virgin Olive Oil
Olive Tapenade
- 1/2 pound Gaeta Olives, pitted and finely chopped
- 2 salt-packed Anchovy Filets, rinsed well, removed from spine, finely chopped
- 1 clove Garlic, finely chopped
- 2 tablespoons salt-packed Capers, rinsed well and finely chopped
- 1 teaspoon Fresh Oregano, chopped
- 1 teaspoon Fresh Thyme, chopped
- 1½ teaspoons Lemon Juice
- 1½ teaspoons Red Wine Vinegar
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
Directions:
Crackers
- Preheat the oven to 325F
- Combine the dry ingredients in the bowl of a stand mixer equipped with a dough hook and mix well for 1 minute
- Add water and oil
- Mix for 5 minutes on medium until a nice ball forms
- Remove the ball from the mixer, wrap in plastic, and allow to rest for 30 minutes before rolling out
- Cut off golf ball-sized pieces of dough and roll out to the thickness of 1/16-inch on a floured surface with a rolling pin
- Transfer the rolled out dough to a sheet tray lined with parchment and bake in the oven until golden brown, approximately 8-12 minutes
- Remove to a resting rack to cool
- Repeat with the remaining dough
Olive Tapenade
- Combine all of the ingredients in a mixing bowl
- Mix well to combine
- Reserve at room temperature until serving
To Serve:
- Crackers
- Olive Tapenade
- ¼ cup Lucques Olives, pitted and roughly chopped
- Fresh Thyme Leaves
Break the crackers into abstract shapes. Top with a spoonful of olive tapenade. Garnish with the lucques olives and thyme leaves.
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