Olive Tapenade

Pair with Lytton Springs

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Yield: 4 Servings

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Crackers
• 1 cup All-Purpose Flour, plus more for rolling out dough
• 1/3 teaspoon Sea Salt
• 1 teaspoon Fennel Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Poppy Seeds
• 1/3 cup Warm Water
• 1½ tablespoons Extra-Virgin Olive Oil

Olive Tapenade
• 1/2 pound Gaeta Olives, pitted and finely chopped
• 2 salt-packed Anchovy Filets, rinsed well, removed from spine, finely chopped
• 1 clove Garlic, finely chopped
• 2 tablespoons salt-packed Capers, rinsed well and finely chopped
• 1 teaspoon Fresh Oregano, chopped
• 1 teaspoon Fresh Thyme, chopped
• 1½ teaspoons Lemon Juice
• 1½ teaspoons Red Wine Vinegar
• 2 tablespoons extra-virgin olive oil
• Salt, to taste

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Directions:

Crackers
• Preheat the oven to 325F
• Combine the dry ingredients in the bowl of a stand mixer equipped with a dough hook and mix well for 1 minute
• Add water and oil
• Mix for 5 minutes on medium until a nice ball forms
• Remove the ball from the mixer, wrap in plastic, and allow to rest for 30 minutes before rolling out
• Cut off golf ball-sized pieces of dough and roll out to the thickness of 1/16-inch on a floured surface with a rolling pin
• Transfer the rolled out dough to a sheet tray lined with parchment and bake in the oven until golden brown, approximately 8-12 minutes
• Remove to a resting rack to cool
• Repeat with the remaining dough

Olive Tapenade
• Combine all of the ingredients in a mixing bowl
• Mix well to combine
• Reserve at room temperature until serving

To Serve:
• Crackers
• Olive Tapenade
• ¼ cup Lucques Olives, pitted and roughly chopped
• Fresh Thyme Leaves

Break the crackers into abstract shapes. Top with a spoonful of olive tapenade. Garnish with the lucques olives and thyme leaves.

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