Montagu black olive and cashew tapenade served with charcoal ciabatta and charcuterie


Montagu black olive and cashew tapenade served with charcoal ciabatta and charcuterie
Montagu black olive and cashew tapenade served with charcoal ciabatta and charcuterie
Print Recipe
Servings Prep Time
6-8 people 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
30-35 minutes
Montagu black olive and cashew tapenade served with charcoal ciabatta and charcuterie
Montagu black olive and cashew tapenade served with charcoal ciabatta and charcuterie
Print Recipe
Servings Prep Time
6-8 people 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
30-35 minutes
Ingredients
Charcoal ciabatta
  • 100 g activated charcoal powder
  • 1 kg white bread flour
  • 45 ml brown sugar
  • 15 ml salt
  • 10 g (1 sachet) instant yeast
  • 1 liter lukewarm water
  • 100 ml Willow Creek Director's reserve olive oil
  • 200 g Montagu sesame seeds
  • Some charcuterie and Willow Creek Directors reserve olive oil to serve
Black olive and cashew nut tapenade
  • 200 g pitted black olives
  • 100 g Montagu roasted and salted cashew nuts
  • 30 ml capers
  • 30 ml chopped anchovies
  • 10 ml red wine vinegar
Instructions
Charcoal ciabatta
  1. Place all the dry ingredients except the sesame seeds in a stand mixer with a paddle attachment.
  2. Mix through and add all the water and olive oil at once.
  3. Beat the dough for 8-10 minutes until the dough comes away from the sides and it forms a ball around the paddle.
  4. Pour the dough in an oiled bowl, cover and leave to proof until doubled in size.
  5. Scatter half the sesame seeds on a work surface and pour the dough onto it.
  6. Scatter the other half of sesame seeds over the dough and divide the dough in half with a very sharp knife.
  7. Form 2 bread loafs and place them on 2 prepared baking sheets.
  8. Leave to proof for 15 minutes and bake for 30-35 minutes until well risen out and cooked.
  9. Slice and serve with the tapenade and charcuterie.
Black olive and cashew nut tapenade
  1. Place all the ingredients in a food processor and blend until smooth. Serve with the bread and charcuterie.