Akudjura Tapenade

A vegan tapenade made with akudjura (Australian native bush tomato) and brined oriental black olives. Fermented black oriental olives and mustard vegetable add a twist to this tapenade. Great with the tofu and vegetable lavash stack, described in an earlier post, or with your favourite pasta dish. To make half a cup of tapenade, use the following:

Ingredients:
4 large brined oriental black olives, pitted and finely chopped
2 tablespoons capers, finely chopped
2 tablespoons fermented black oriental olives and mustard vegetable in rapeseed oil
2 teaspoon akudjura (bush tomato), ground

Combine all ingredients. For a finer texture, mill the mixture, otherwise the mustard vegetables give an interesting texture. Allow 30 minutes for the akudjura to marinate. Store refrigerated in a clean jar until ready to use.



As described in Paper Chef #8 Challenge, the fermented black oriental olive and mustard vegetable preserve is very salty and pungent, with a fried fish-like aroma, kind of crossed with black beans and soy sauce. The aroma makes an excellent substitute for anchovies. Preserved black oriental olives, fermented or brined, are found in the condiment section of good oriental stores.