Great on sandwiches, with eggs, and paired with seafood or grilled meats, this briny, omega-rich condiment is sure to be your new favorite. Instead of buying it in a tiny jar, why not make your own big batch at home? We promise it will be tastier than the store-bought stuff anyway. Mario LaPosta, chef at Babbo Pizzeria in Boston, shows us the technique.
6 Comments
I'm so making this! thanks 🙂
No capers or anchovies?
This looks great. I wish you would list the recipe somewhere so I could more easily print it or at least copy and paste. I couldn't get it on your website video either.
I noticed he didn't add anchovies which I am seeing in traditional tapenade recipes. Was it omitted for a reason or is this just the preferred method?
Waaaay too purée, should use a chopper or better yet a mortar and pestle. No anchovies?
Anchovies and capers are missing. Is this a restaurant method to keep cost down ? Quality also suffers.