Foreplay
Setting the scene:
Fig and Olive Tapenade
Sometimes it’s sexy to dress up and sometimes it’s sexy to dress down.
Roqué wore only his kitchen apron and the cuffs of his shirt embellished with images of Wanda on his cufflinks.
This dish was his signature – deep purple black olives, the saucy little figs and garlic.
The aroma was exciting as he served Wanda in the glow of a red lamp and the shadow of champagne.
Lights soft and low, flamenco guitar strumming in tune with their hearts and they were ready for love, baby.
For 2 lovers
Get on with it…
Fig and Olive Tapenade
Chop 180g dried figs & put in a small pan with 100ml water. Boil for a few minutes until tender & the liquid has reduced.
Remove from the heat & add 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp dried rosemary, 1 tsp dried thyme.
Mix all together well. Toss in 125g chopped Kalamata olives & 2 minced cloves garlic, mash together with a fork. Season & chill for 2 hours.
Turn out a 250g pot of Mascarpone cheese onto a plate & pile the tapenade on top.
Scatter with a handful of chopped walnuts & parsley to serve with warm crusty bread – an irresistible combination as you delve through the dark mysterious tapenade into the soft creamy Mascarpone.
Fig and Olive Tapenade ingredients available from www.waitrose.com.
Feed the desire
Olives are rich in vitamin E and packed with antioxidants, olives and their oil have been used for centuries for health.
They contain good fats that are critical for a healthy heart, blood flow and hormone production so don’t miss out on these vital little gems.
