Black Garlic Tapenade

Black Garlic Tapenade
Black Garlic has made quite a splash on the food scene in recent years. Once known only to a few cutting-edge chefs (and Asian health food devotees), black garlic is now readily available to us all. But the unique flavor and texture of black garlic make it more than just a food fad - it's here to stay.

2 heads black garlic, removed from husks
1/2 cup pitted Kalamata olives
1 medium clove regular garlic, finely minced
1/4 cup extra virgin olive oil
Sea salt & black pepper to taste



Place the black & white garlic cloves, olives, and olive oil in a food processor and pulse until mixture is fairly smooth and olive oil is incorporated. Add sea salt and pepper to taste.

To serve, spoon Black Garlic Tapenade onto toasted croutons or crackers and top with julienned sun-dried tomatoes, capers, and slivers of sharp goat or sheep's milk cheese. Add a sprig of fresh herbs and a few flakes of sea salt to finish.


Other serving suggestions: use as a dip for fresh vegetables, drizzle on grilled seafood or put under the skin of a whole chicken before roasting. 


 Makes about 1 cup



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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