When life gives you olives . . .
Having had our fair share of meals at Port XIV in Assilah, we have also consumed WAY more than our fair share of their signature tapenade that gets put on your table with a flourish as you settle in to decide what to order.
So we thought we would, in collaboration with Port XIV and their head chef Youssef,
show you how to transform
these . . .
There are a few subtle variations to the traditional tapenade, but that is kind of the point.
We are in Morocco after all!
so to your 1/2 kilo of black olives
1 teaspoon of cumin
1/2 teaspoon oregano
2 teaspoons of olive oil - preferably from your own trees!
1 teaspoon of fresh coriander chopped
1/2 teaspoon of harissa
The rest is simple - mix it all together and blend.
Then a bit of fresh bread, a glass of wine . . . .