Seaweed Tapenade Recipe
by Nicola Lando
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5 minutes prep time
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0 minutes cook time
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Easy
This seaweed tapenade recipe is a great alternative to a more traditional salsa verde. It's a little less sharp, but has more depth - you can add more or less lemon juice depending on what mood you're in. We use a variety of different seaweeds for both look and texture: sea spaghetti and irish moss for crunch, dulse for purple hues, and nori and sea lettuce for smoothness. Because the seaweed is stored dry, the tapenade is the perfect store-cupboard standby.
Serve with pan-roast cod, stirred through spaghetti, or even just heaped onto a slice of toast. Store any extra in a jar in the fridge.
Ingredients Serves: 6
- 25g dried seaweed
- 3 banana shallots, finely diced
- 50g pitted olives, finely diced
- 50g capers, finely diced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 tsp black pepper
- 80ml olive oil
Method
- Rehydrate seaweed according to instructions on packet.
- Chop finely, and stir through shallots, olives, capers, lemon zest and juice, black pepper and olive oil.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
