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Seaweed tapenade

An incredibly delicious tapenade that is perfect for adding a silty touch to your vegetarian dishes. 

Creation of Merijn van Berlo, Choux*, Amsterdam, The Netherlands.

Makes 420g.

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Allergens and dietary requirements

  • Sulphite
  • Vegan

Ingredients

250
g
angelica leaf, blanched
600
g
sunflower oil
50
g
kohlrabi leaf, blanched, finely chopped
25
g
samphire, blanched, finely cut
25
g
codium, finely cut
25
g
sea lettuce, finely cut
50
g
sunflower seeds, finely chopped, roasted
90
g
blackcurrant twig oil
80
g
shallot, super finely chopped
20
g
angelica stem, super finely chopped
10
g
thyme
25
g
sushi vinegar
20
g
lemon juice
20
g
Chardonnay vinegar

Scale recipe

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