Black Olive Tapenade Organic

How much olive is in this tapenade?

Black olives make up 90% of the jar. The rest comes down to four ingredients: sunflower oil, extra virgin olive oil, salt and lemon juice. The Kazidomi recipe holds no anchovy, no caper and no preservative, and its agricultural ingredients come from organic farming.

Black olive or sun-dried tomato tapenade for a drinks table?

The Kazidomi black olive is the saltier and the more assertive of the two, dark in colour and direct in taste. The sun-dried tomato is milder, naturally sweet, and its red stands out on a toast. Served side by side they give two clearly separate registers on one board.

How do I use it in cooking?

On toasted bread it is served as it comes. Hot, it goes through pasta, stuffs a chicken breast, tops a pizza base or slides under the skin of a baked fish. A spoonful of Kazidomi tapenade also replaces salt in a vinaigrette or a dip for raw vegetables.

Does it need to go in the fridge?

Not before opening: the Kazidomi jar keeps at room temperature in a cupboard. Once started it moves to the fridge and wants finishing within ten days. The cold sets the olive oil slightly, so leave the jar out for a few minutes and the spreadable texture comes back.

Does this tapenade suit a plant-based diet?

The Kazidomi recipe brings together only black olives, vegetable oils, salt and lemon juice, with no anchovy and no dairy. The label does flag possible traces of milk, walnut, lupin and soya, coming from the other preparations made in the same Italian workshop.