Ingredients
Olive tapenade
Pitted olives – 100g
Extra virgin olive oil – 2 tbsp
Minced garlic clove – 1
Lemon juice – 1 tsp
Chopped fresh thyme or rosemary – 1 tsp
1 pinch of salt
Marinated Tomatoes
Ripe tomatoes – 200g
Balsamic vinegar – 1 tbsp
Extra virgin olive oil – 2 tbsp
Chopped parsley – q.s.
Chopped red onion – 1 tsp (just a pinch)
Pinch of salt and pepper
Avocado Tartar
Ripe avocados – 200g
Lemon juice – 1 tbsp
Pinch of salt
Cooking Steps
Olives Tapenade
1. Drain the olives and wash well. Mix the olives, olive oil, garlic, lemon juice, thyme or rosemary and salt in a food processor and blend until you obtain a creamy and homogeneous consistency. Reserve.
Marinated Tomatoes
2. In a medium bowl, mix the tomato cut into halves or quarters, vinegar, olive oil, parsley, onion, salt and pepper. Mix well and set aside.
Avocado Tartar
3. Using a small knife, cut the avocado in half. Make cuts in the long direction and then in the other direction, forming cubes. Using a spoon, remove the avocado cubes from the skin. Transfer to a bowl and add the lemon juice and a pinch of salt.
4. To mount the tartar, use a metal disc. The avocado on the base, placing the cubes carefully so as not to crush them. Add about half a cup of the tomato mixture and, using a spoon, gently press to fit. Finish with the tapenade, using approximately a tablespoon.
5. Decorate with chopped herbs, olive oil, fleur de sel and ground black pepper.
