[Laughter]
[Music]
hello lovely people look who I’m with
Gennaro you’re me Joe right that is
fantastic I love it we love just being
next to each other cooking we thought
we’d give you a really really simple
recipe a black olive tapenade we’re
gonna put it together in a classic way
that we do in Jamie’s Italian on ice and
we’re gonna serve it with ricotta de
musica I want to give you a massive tip
here this is a really important tip for
me in Gennaro don’t bother
ever buying olives with the whole in
when you buy Addie stoned olive that’s
had the stone removed the brine
penetrates the olive and it goes dry it
cooks it too much okay so I look here
guys if we put a load of olives yeah on
the board right now you can basically do
what generals doing okay so you see just
two squeeze olives one point to the
other point
all right and this is the mortise gonna
coming out look when he means seed
that’s going be nice cute right or you
just grab something that’s flat and you
go like that this is new way how do you
know that and you just take the PIP out
or the bone as generic was concerned
yeah you’re like yeah this way we’ve got
beautiful fresh delicious tasty olives
now with no seeds so what we’re gonna do
is we’re just gonna chop
so you just chop there and Gennaro talk
about the flavorings that we’ve done in
the Jamie’s Italian tapanade because we
wanted to balance with some sweetness
first in what here dispel the
politically is sound right or Martha
which you find them in a jar already
inside yard are you chopping her you mix
together and then we are just a tiny bit
of garlic so from a just half of that
guy just on your right and then we’ve
got fresh oregano so I put just a little
bit in there like that and we’ll chop
that in and then take a tiny little bit
of lemon zest those five tiny bits will
make all the difference
as you know me and Gennaro a little bit
obsessed by we just love a little bit of
chili goes in just a tiny bit one of my
favorite spices is fennel seeds and it’s
a tiny tiny Justin and he’ll just crush
him and that just crush him
if you come never real look in here it’s
quite coarse all right so what we can do
is I can just run my knife through one
half and that will give you more of a
puree on one side and then coarseness on
the other side when Gennaro puts the
olive oil in that olive oil is gonna
join up all the flavors and it’s gonna
be absolutely delicious if I’m making
tapanade at home it’s great for dips you
can put a little bit into some pasta
sauces to give it a little edge now in
Jamie’s Italian we like to be a little
bit dramatic because I think temperature
is really really important in this story
so what we do is we take some ice and
then I’m gonna do something that Gennaro
loves to do which is spank it really God
there we go and then we’re gonna get a
lovely dish you can do this with a
lovely bowl at home if you put a little
salt in with the snow it stays colder a
little longer you know it’s about
texture and temperature then we’re gonna
take our little dip bowl here and we’re
gonna fill this with our wonderful
tapenade and then we’re gonna place that
on top so this gets kept cold can you
tell us about these black no chill our
belly chair believe it said bella ciao
bella ciao a camera from southwest of
Sicily and the world or not chill our
that means naughty crispy full of flavor
and we call these on the menu the
world’s best olives get hard work best
and people never complain because they
are really very wonderful and we take
the music bread we crack it up we put it
in the top like this a lovely way to
serve it a lovely way to start a meal of
course if you can’t be bothered to do it
yourself
then coming to James Italian and will do
it for you there you go antastic
beautiful olives are nice with tapanade
and
cata the yeah well I mean there’s cheap
ass you in Jamie Talia bless your wine
you can see my olive here is green and
fresh which reflects my age
Genaro show you mural yeah
[Laughter]
[Laughter]
[Music]
[Music]
hello lovely people look who I’m with
Gennaro you’re me Joe right that is
fantastic I love it we love just being
next to each other cooking we thought
we’d give you a really really simple
recipe a black olive tapenade we’re
gonna put it together in a classic way
that we do in Jamie’s Italian on ice and
we’re gonna serve it with ricotta de
musica I want to give you a massive tip
here this is a really important tip for
me in Gennaro don’t bother
ever buying olives with the whole in
when you buy Addie stoned olive that’s
had the stone removed the brine
penetrates the olive and it goes dry it
cooks it too much okay so I look here
guys if we put a load of olives yeah on
the board right now you can basically do
what generals doing okay so you see just
two squeeze olives one point to the
other point
all right and this is the mortise gonna
coming out look when he means seed
that’s going be nice cute right or you
just grab something that’s flat and you
go like that this is new way how do you
know that and you just take the PIP out
or the bone as generic was concerned
yeah you’re like yeah this way we’ve got
beautiful fresh delicious tasty olives
now with no seeds so what we’re gonna do
is we’re just gonna chop
so you just chop there and Gennaro talk
about the flavorings that we’ve done in
the Jamie’s Italian tapanade because we
wanted to balance with some sweetness
first in what here dispel the
politically is sound right or Martha
which you find them in a jar already
inside yard are you chopping her you mix
together and then we are just a tiny bit
of garlic so from a just half of that
guy just on your right and then we’ve
got fresh oregano so I put just a little
bit in there like that and we’ll chop
that in and then take a tiny little bit
of lemon zest those five tiny bits will
make all the difference
as you know me and Gennaro a little bit
obsessed by we just love a little bit of
chili goes in just a tiny bit one of my
favorite spices is fennel seeds and it’s
a tiny tiny Justin and he’ll just crush
him and that just crush him
if you come never real look in here it’s
quite coarse all right so what we can do
is I can just run my knife through one
half and that will give you more of a
puree on one side and then coarseness on
the other side when Gennaro puts the
olive oil in that olive oil is gonna
join up all the flavors and it’s gonna
be absolutely delicious if I’m making
tapanade at home it’s great for dips you
can put a little bit into some pasta
sauces to give it a little edge now in
Jamie’s Italian we like to be a little
bit dramatic because I think temperature
is really really important in this story
so what we do is we take some ice and
then I’m gonna do something that Gennaro
loves to do which is spank it really God
there we go and then we’re gonna get a
lovely dish you can do this with a
lovely bowl at home if you put a little
salt in with the snow it stays colder a
little longer you know it’s about
texture and temperature then we’re gonna
take our little dip bowl here and we’re
gonna fill this with our wonderful
tapenade and then we’re gonna place that
on top so this gets kept cold can you
tell us about these black no chill our
belly chair believe it said bella ciao
bella ciao a camera from southwest of
Sicily and the world or not chill our
that means naughty crispy full of flavor
and we call these on the menu the
world’s best olives get hard work best
and people never complain because they
are really very wonderful and we take
the music bread we crack it up we put it
in the top like this a lovely way to
serve it a lovely way to start a meal of
course if you can’t be bothered to do it
yourself
then coming to James Italian and will do
it for you there you go antastic
beautiful olives are nice with tapanade
and
cata the yeah well I mean there’s cheap
ass you in Jamie Talia bless your wine
you can see my olive here is green and
fresh which reflects my age
Genaro show you mural yeah
[Laughter]
[Laughter]
[Music]
Please follow and like us: