These dips can help transform a drab side of raw vegetables into something delicious.
A good tapenade can be made with a food processor, but a great tapenade makes use of a. A mortar and pestle extracts more flavor from the ingredients and offers a better texture, while a food processor produces a paste that’s more easily spreadable. To save time, we recommend searching for good quality olives that are already pitted.
Though they’re traditionally charred over a live fire, a hot cast iron pan or a broiler can produce similar results. Once that’s done, everything is pounded together with a mortar and pestle. Though this recipe calls for shrimp paste for a savory boost, fish sauce will work in a pinch—both work to bring out the rich, roasted flavors of the dip. Serve with raw vegetables or even boiled eggs.
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