What if we made an infidelity to the “classic” tapenade to venture towards Greece for an aperitif or a starter? In any case, this is what Perla Servan-Schreiber decided to do in her book Enjoy!, published last year. The cookbook author imprints a recipe for her friend Élyane, namely a Black Meddo, a most Mediterranean preparation. It consists in particular of olives, tomatoes, dates and garlic, as explained by the guest of The table of the good living on Europe 1, Saturday.
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“As I am in Provence, I was fed up with the classic tapenade. I said to myself ‘come on, let’s do a little Moroccan thing'”, recounts Perla Servan-Schreiber. “It’s very pleasant, because it gives a length of the palate”, greets chef Yves Camdebord for his part. “It calls for drinking!”
The recipe for Black Meddo by Perla Servan-Schreiber
Ingredients for 12 people
– 60 pitted Greek black olives
– 8 slices of sundried tomatoes
– 8 medjool dates (big and honeyed)
– 2 cloves of pink garlic
– 3 tablespoons of olive oil
– Espelette pepper at will
The steps of the recipe
1. Soak the olives and pitted dates in hot water for 10 to 15 minutes. Drain them. Peel the garlic and remove the germ. Mix all the ingredients together in a food processor, taking care to cut them into pieces.
2. Pour this black puree into two bowls and keep cool. Remember to consume it at room temperature, the flavors are more lively, and guessing impossible.
Tip: if you want to have some in advance, double the proportions and keep in the fridge for several months in a storage box.