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Plum Tapenade

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By Andreas Viestad

Plum Tapenade

Posted on April 6, 2013 by Andreas Viestad

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I make this mixture using Norwegian olives. Are there such things? Yes, if you pickle unripe plums they will be like olives. You can also use green olives, but then they wouldn’t be Norwegian olives.

Servings: 4

PREPARATION:

1
Place all the ingredients in a food mixer and mix until you obtain a coarse purée.
2
Add salt and pepper to taste.
3
Serve on toasted white bread or crispbread.

Ingredients

1 dl. (3,9 fl.oz.) pickled plums or green olives
8 tinned sprats
1 tbs. finely chopped parsley
2 tsp. finely chopped onions
4 tbs. olive oil
Juice and peel from 1 lemon
Salt and pepper to taste

This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E11 Smoke and Water. Bookmark the permalink.

I make this mixture using Norwegian olives. Are there such things? Yes, if you pickle unripe plums they will be like olives. You can also use green olives, but then they wouldn’t be Norwegian olives.

Servings: 4

PREPARATION:

1
Place all the ingredients in a food mixer and mix until you obtain a coarse purée.
2
Add salt and pepper to taste.
3
Serve on toasted white bread or crispbread.

Ingredients

1 dl. (3,9 fl.oz.) pickled plums or green olives
8 tinned sprats
1 tbs. finely chopped parsley
2 tsp. finely chopped onions
4 tbs. olive oil
Juice and peel from 1 lemon
Salt and pepper to taste

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