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Olive Tapenade Scrolls
What you will need:

  • 750ml cake flour
  • 10g instant yeast
  • 10ml salt
  • 60ml Morgenster Extra Virgin Olive Oil 
  • 30ml honey
  • 250-300ml warm water

  • 200g Morgenster Kalamata Black Olives, pitted
  • 5ml chopped garlic
  • 125ml basil leaves
  • 2 tinned anchovies
  • 60ml Morgenster Extra Virgin Olive Oil
  • salt and pepper
  • 100g pitted Morgenster Nocellara Green Olives

    How to prepare:

    Combine the flour, yeast and salt in a bowl.
    Combine the olive oil, honey and warm water and add to the flour to form a dough that is soft but not sticky.
    Add more water if necessary. Knead well until smooth and elastic.
    Place the dough in an oiled bowl. Cover and set aside in a warm place to rise until doubled in size.
    Turn the dough onto a floured surface and knead gently.
    Roll out into a rectangle about 40x25cm. Spread with the filling.
    Arrange the whole green olives in a line down one of the short edges.
    Roll up like a Swiss roll to make a sausage shape.
    Cut the dough into 12 slices and carefully pack into an oven pan that has been lined with nonstick baking paper.
    Cover loosely and set aside to rise for another 30 minutes.
    Bake at 200°C for 20-30 minutes until golden brown.
    Remove and drizzle with a little extra olive oil. These olive tapenade scrolls are delicious served warm.

    Put the olives, garlic, basil, anchovies and olive oil in a mini chopper or blender and process to form a paste. Season to taste.

    Click here to download the recipe in pdf format.
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