Delicious Black Olive Tapenade Recipe Cooking Italian with Joe

Delicious Black Olive Tapenade Recipe Cooking Italian with Joe

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Hey guys, welcome to my kitchen. Really big exciting day in my kitchen. We’re in Vod del Gargano, Italy. I’m with a really special person, uh, Margarita. Uh, your family. Why is she special? She’s wonderful, intelligent, obviously sexy, and beautiful. Uh, and she lives in Vikel Gargano in Puya. Originally from Scotland. Um, my father’s from here. I was born in Scotland. Born in Scotland. So originally from Scotland. Yes. So I was correct. And you was originally from here. My blood is Oh, your her blood’s from here and her parents are from Well, no, that’s not true. Your dad’s from Fu, not your mom. My mom’s also sort of Okay, gotcha. And kind of cool. Your parents worked for the king and queen, right? They they actually cooked for They worked for So, they did work for the king and queen. They worked for They cooked for the king and queen. Once for the queen. Yeah. Okay. So, they worked for the king and queen. Ed, Ed, Prince and uh Charlie and all of them. So So Margarita’s mother, you were your mother was a cook. Yeah. For them or chef or what have you. She was a cook and my dad was Yeah. So we’re getting some royalty recipes. So pretty good stuff. So today we’re making a top. Oh god, I nailed that. It was French. It’s French and uh and Margarit’s got a great recipe for it. So, we’re excited. We got her little cheater phone over here just to to go through it. So, I want to go over ingredients with you. So, we’re going to do black olives first off. So, black olives, you got 250 grams, which is going to give you about two cups. And these are what? Just black salted olives. And you said they have what inside of them? Stones. Stones. I’ve never heard that before, by the way. We call them pits or seeds. Pits. Okay. Whatever. That’s the royal way of saying it. So, and what would you use a tapen on for? Like what do you typically use for? Okay. Literally or Okay. So, like a crustini, which is what we have here. So, we toasted up some our director, our project manager, Melody. She she put together for us. So, we’ve got black olives. So, figure a couple of cups is what we have. So, these are the ones that Margarita already prepped. So, and you prepped them. How? What did you do? You cut them. I use my fingers. But you can use a garlic. So, you’re doing this. You’re cutting it and then you’re just pulling the That seems like a lot of work, but that’s fine. But it doesn’t take So, we’ve got our 250 grams. We’ve got our two cups in here, which we’ll go over in a minute. And then we’ve got some really neat ingredients. Number two, we have anchovies. Five anchovies. And they’re going to bring what? What do they bring to our dish? You can’t taste I can’t taste the individual. It’s just a melding flavor. It is interesting because in a lot of Italian cooking they’ll use anchovies and but you don’t taste the fishy. You don’t fishiness. It just adds a bit of depth of flavor. Yeah. Yeah. Agreed. So we’ve got five anchovies. This is caper salt. We do. This is our capers. Capers. These are capers stored in salt. Yeah. Cured and stored in salt. And then did you pick these? I grew them and picked them. Just just to give you the depth of professionalism that we’re with right now. Completely organic because they sell these at a store. I could just buy them in a complete container. So what we’re going to use is we’re going to use one tablespoon maybe a little bit heavy of caper. So you store them in salt. Rinse them off if you don’t want too much salt. The add salt as well. The olives are already salty. So my grandmother would put them in milk to get to to pull to draw the salt out for Yeah. different method. Yeah. Different meth. Just interesting with milk. Yeah. It’s aable product. All these Yeah. Once you put them together, they’ll last in the jar. Something milk will go off to make everything so quickly. Interesting. So my grandmother screwed up. She did it wrong. No, it sounds like you were saying that a huge family and it was eaten straight away. So, oh, there’s nothing left, but I appreciate that. So, that’s a good tip. So, then we have uh we have garlic. So, we have four cloves of garlic, which you love. And that goes in our recipe. Olive oil. We’re going to use four tablespoons of olive oil. This is Vikel Gargano olive oil. So, pretty exciting. Right from the area. Cayenne pepper. We’re going to use a quarter teaspoon. So, that’s going to give it what? This is your cayenne pepper. I brew it. I brew the peppers. I d them and I powder them. Wow. That’s I have a James Martin. How do you powder it? A James Martin little grinder. Oh, like a coffee grinder. Yeah. It’s just spices. Really? Oh, it’s for spices only. Oh, that’s amazing. I mean, that looks like something I would get right at the store. She’s got skills. And then black pepper, 1/4 teaspoon. You were going to say something. I didn’t mean to talk over. The thing with all these things is as much or as little as you like. If you don’t like capers, although you don’t like the punch, you don’t actually taste them. Or if you just put in as much or as little as you want. You can put less garlic in if you don’t like too much garlic. It’s or more. Yeah, that’s dating advice for me. I I would deliberately on a first date, I would cut a piece of garlic and make sure I had it on my hands. And then if I went out and she would say like, “Ew.” Like, do you smell garlic? Reject. Yeah, I’m I’m leaving. You know, I’m sneaking out the back door. If she says, “Oh my god, I love the garlic.” And then I put my hand near her face and she’s, you know, something’s going to happen. It’s very magical. That was a little dating tip. All right. So, that’s that’s our ingredients. So, we’re going to rock and roll. All right. So, first step, what do we do? I assume we’re going to get our And then are we chopping them? What are we doing with these? The little food processor. All right. Perfect. First step. Is that how you do your garlic? You smack it. You ever see it where they put it in a jar and they shake it? Yeah. That’s not work for me. No, I was just going to say that it’s like a a great little viral video that doesn’t work. So, cut this up. Yeah. You’re not impressed with the size of that piece of garlic right there. I’ve seen interesting. There’s so many places I would go with that. My first thought would be, you haven’t seen my garlic. All right, so we’re good here. We’re going to throw this in there. We’re going to put our olives in first. And that’s, like I said, about two cups. And now I’m going to put my garlic in. All right. So now we’ve got our capers. One tablespoon capers. And then we’ve got a/4 teaspoon If you like it. Yeah. What is your Is yours hot? Um or more smoky? It’s not smoky. No, it’s not. It’s got a bite. I’ll go a little heavy. You good with that? And then we’ve got our What about anchovies? You cut those or you throw them in? Okay. Black pepper, quarter teaspoon. Pepper. So fresh, it’s jumping right out. You see it? Okay. Four tablespoons of olive oil. Okay, here we go. Okay, guys, we’re good. We’ve got our olive tamponade. Wee wee wee. The uh aroma again. Just awesome. The texture that is so cool, isn’t it? You know, Margarita, you know what makes this come out absolutely fantastic? Me. Well, absolutely. Yes. Is when you subscribe to the channel, Cooking Tyler Mel. So, make sure you guys subscribe, give me a thumbs up, give me a notification bell, anything we got going on the farm, any recipes, any tips on trips, it’ll come right to your notification box. And it always means the world to me when you guys subscribe and makes you part of the family. Okay, guys. Favorite time, taste time. So, I’m going to take my topenad and I’ve got a garlic christini. You’re going to you’re going to have some, right? You’re not having any. That scares me that you helped me cook it and you’re not having any. How do I know it’s any good? Maybe it’s terrible. I don’t know if I trust a cook that doesn’t eat a road cookie. That’s scary. All right, there you go. You there? You seeing it? So, I’m going to go ahead and taste it again. Margarita refuses. We don’t know that we trust cooks that don’t eat their own cooking. It’s not my cooking. It’s mine. Phenomenal. As good as mine. Was this yours? Very good. Definitely. I mean, the crust, the christini is great, right? But you’re getting like intense olive flavor. Salt. You can’t taste the uh the anchovies, you know. But again, Yeah. But it does give you that that really deep deep depth of flavor, which is great, but just an intense amount. And then you get you don’t necessarily get hit with the garlic right away, but as you’re chewing it now, you can get, you know, you can get that flavor of the garlic. Yeah. Well, that’s what I’m getting right now is the cayenne takes a while to proc with this, right? You know, 34 degrees. Delicious. Hold it. We’re almost done. And um if you don’t finish it, you can always jar it in a jar last days. But just make sure it’s all down smooth down. There you go. Seals it off. So you put it in a jar, push it down a little, and then put top it off without So good. Your ro in the kitchen’s fantastic. My assistant, I guess you would be my No, I’m the s chef. you’re actually the the the chef directing me is absolutely magnificent. We had such a great recipe. Guys, thanks so much for joining us in our kitchen today. Remember, once a week, once a month, you know, get around the table with your family and friends. Spend some time with your loved ones. You’re going to celebrate your heritage, whatever that may be. But most important, you’re going to set traditions of love. They’re going to last you a lifetime. We just did one. Until next week, Monetito. [Music]