Kumquat & Olive Tapenade


  • 1/2 cup chopped kumquats with juice and skin, seeds discarded
  • 1/2 cup chopped shallots
  • 1 serrano pepper, deseeded
  • 1 cup black olives, drained
  • 1/2 cup shelled pistachios
  • 1 cup chopped parsley
  • 1 Tbsp fresh lemon zest
  • 1/4 cup [60ml] freshly squeezed lemon juice
  • 1/2 cup [120ml] extra-virgin olive oil
  • Salt and pepper to taste


1. Place all the ingredients from the kumquats to the olive oil in the bowl of a food processor for a few seconds and pulse until you get a coarse paste.

2. Taste and adjust seasoning.

3. Refrigerate and allow to sit for at least 1 hour before serving. Serve as a dip with bread or roasted shrimp.

Recipe by:

Nik Sharma