This tapenade will remind you of the traditional Middle-Eastern baba ganoush dip, but with a fresher, more authentic eggplant flavor.
Pietro Paolo's spreads will keep for 2 years unopened at room temperature. Once opened keep refrigerated and consume within 4 weeks. Make sure they are always covered by a thin film of oil (add some if necessary).
How to use
Tapenades can be used either cold or at room temperature. Never cook them or they will lose most of their flavour.
200g - Eggplant, garlic, mint, olive oil, sunflower oil, salt
Tapenades are super versatile:
- Use them on bruschetta
- Or as an healthy and flavourful alternative to mayo or butter in sandwiches
- Or as dip for chips or crunchy vegetables
- For a quick and delicious dinner top a piece of steamed or grilled fish with a tablespoon of tapenade
- Add some to salad dressings
- Or to pasta sauces
- Use a spoon of tapenade instead of mayo in the filling of devilled eggs
What about Pietro-Paolo
Home grown vegetables and traditional preservation techniques bring the unique taste of the remote region of Calabria
When Pietro Paolo left his birth land of Calabria he took with him a number of his mother’s vegetable preserves to help him fight home sickness. Once they were finished he decided he needed to learn how to make them himself. He planted a vegetable garden, using the seeds he had brought from Calabria and started preserving his produces following his mother’s recipes. As more people learned to love his preserves Pietro Paolo started the company "Lanterna di Diogene" in Rose, a small municipality in the Province of Cosenza. He initially started with a series of workshops but today the company has developed into a farm that grows its own vegetables, still from the seeds brought from Calabria.