Vanilla – Olive – Tapenade

Ingredients for 1 servings:

• 340 g olives (Kalamata olives with stones)
• 2 vanilla pods
• 1 garlic clove(s)
• ½ lemon(s), untreated, peel and juice
• 100 g gelling sugar 3:1
• 150 ml white wine, dry
• 1 pinch of cayenne pepper
• Sea salt (Fleur de Sel)
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very noble culinary gift, fine aromatic taste

Pit the olives; this yields approximately 170g of flesh. Chop the garlic clove and scrape out the vanilla pods. Finely grate the lemon zest and then juice it. Bring the olives to a boil with the white wine, vanilla pulp, garlic, lemon juice, lemon zest, and gelling sugar, then simmer over medium heat for approximately 15 minutes. It should no longer be liquid. Then puree finely and season with fleur de sel, pepper, and cayenne pepper. While still hot, pour into jars. Seal the jars immediately and let cool upside down. The tapenade will keep for approximately 10 days in the refrigerator. It goes perfectly with goat cheese, tomato dishes, or as a topping on crostini.