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Tapenade of pumpkin seeds and garlic confit

A wonderful, luscious tapenade with the rich aroma of pumpkin seeds and garlic confit.

Makes 350g.

Allergens & dietary requirements

  • Sulphite
  • Vegan


  • 165 pumpkin seeds
  • 60 confitted garlic, finely cut
  • 40 shallot, finely diced
  • 40 pumpkin seed oil
  • 40 ml Chardonnay vinegar
  • salt

Preparation method

  • Brown the pumpkin seeds in an oven at 160°C for about 8 minutes.
  • Leave them to cool and then chop them coarsely with a chef’s knife.
  • Mix the chopped pumpkin seeds with the garlic confit, the shallot, the pumpkin seed oil, and the chardonnay vinegar.
  • Season the tapenade to taste with salt.

Serving suggestions

  • Delicious in a dish with components of scallops, hazelnuts, and cauliflower.
  • Perfect combined with wild garlic, duck, and plums.
  • Goes well with components of lobster, tomato, and garlic.