Green olive tapenade with bottarga | NJAM

4 persons | Vegetables and side dishes | Vegetarian | Aperitif, Side dish

Prep time

This recipe is in collaboration with Njam

• Prepare the barbecue for direct heat at a moderate temperature.
   
• Finely chop the olives together with the fennel and orange cubes.

Cook time

• Toast the almond flakes in a pan without any fat on the Kamado until they are golden brown.
   
• Place the finely chopped olives, orange, fennel, lime juice, zest, and olive oil in a mortar. Crush into a coarse tapenade and season with sea salt.
   
• Briefly warm the thin bread on the Kamado so it becomes crispy. Break the bread into pieces and top with the tapenade.
   
• Finally, grate a layer of bottarga over it before serving.