Preparation: 5 min.
Ingredients for
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50 g old aged goat cheese
100 g old aged goat cheese
150 g old aged goat cheese
200 g old aged goat cheese
250 g old aged goat cheese
300 g old aged goat cheese
350 g old aged goat cheese
400 g old aged goat cheese
450 g old aged goat cheese
500 g old aged goat cheese
12.5 g olive oil, extra virgin
25 g olive oil, extra virgin
37.5 g olive oil, extra virgin
50 g olive oil, extra virgin
62.5 g olive oil, extra virgin
75 g olive oil, extra virgin
87.5 g olive oil, extra virgin
100 g olive oil, extra virgin
112.5 g olive oil, extra virgin
125 g olive oil, extra virgin
0.25 tablespoon of tomato paste
0.5 tablespoon of tomato paste
0.75 tablespoon of tomato paste
1 tablespoon of tomato paste
1.25 tablespoons of tomato paste
1.5 tablespoons of tomato paste
1.75 tablespoons of tomato paste
2 tablespoons of tomato paste
2.25 tablespoons of tomato paste
2.5 tablespoons of tomato paste
0.25 teaspoon curry paste, red
0.5 teaspoon curry paste, red
0.75 teaspoon curry paste, red
1 teaspoon curry paste, red
1.25 teaspoons curry paste, red
1.5 teaspoons curry paste, red
1.75 teaspoons curry paste, red
2 teaspoons curry paste, red
2.25 teaspoons curry paste, red
2.5 teaspoons curry paste, red
0.13 clove of garlic
0.25 clove of garlic
0.38 clove of garlic
0.5 clove of garlic
0.63 clove of garlic
0.75 clove of garlic
0.88 clove of garlic
1 clove of garlic
1.13 cloves of garlic
1.25 cloves of garlic
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About this recipe
This tapenade is based on an ancient recipe from the island of La Gomera. I serve it on tasty flaxseed crackers.
You can read the full recipe on page 52 from Ik eet zo graag 2
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