My Biltong and Olive Tapenade recipe

I’m a huge fan of Afro fusion food, where I take local cuisine and produce and mix it with international dishes. I believe African food is the next great revolution still tk hit the culinary world. Slowly were starting to see top dining African cuisine restaurants opening up in places like New York and London. This recipe makes use of one of South Africa’s greatest creations, biltong, and mixed it with a typical European condiment. I would go so far as to say use South African grown olives and olive oil to makes it authentically South African. It is awesome on top of a juicy steak or as a simple dip for crackers whilst watching sport. What’s even more awesome is that if you add a little bit of brandy it can last for up to 2 weeks, which makes it an awesome food gift. Try it and thank me later! (note: this recipe makes about 350g of tapenade, that’s one tub)


1. Capers (drained and rinsed) 5g
2. Anchovy fillets (drained) 5g
3. Garlic cloves 5g
4. Fine Biltong shavings 50g
5. Calamata olives (pitted)  140g
6. Lemon juice 20ml
7. Extra virgin olive oil 60ml
8. Good quality brandy 5ml

– Place all the ingredients besides the oil and brandy into a food processor or blender. Process until finely chopped
– Slowly add the brandy and olive oil whilst still blending the mixture
– When your tapenade reaches a consistency you like season with a little paprika and crushed black pepper
– Transfer the tapenade to a sterilized jar, pour more olive oil on top (this prevents the tapenade from drying out on top) and seal the jar tightly
– Store

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