Asian Tapenade
Master Recipe

Makes about 3 cups

• 1/4 cup minced garlic
• 2 tablespoons minced ginger
• 1 red onion, cut into 1/4-inch dice
• 1/4 cup minced fermented black beans
• 1 jalapeno, stemmed, minced with seeds
• 2 red bell peppers, cut into 1/4-inch dice
• 1 cup Nicoise olives, pitted, minced
• 1/2 cup Chinese black vinegar or balsamic
• 1/2 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

In a sauté pan coated with 1 tablespoon of extra virgin olive oil over medium-high heat, combine garlic, ginger, onion, black beans and jalapeno and sauté until soft, about 2 minutes. Add bell peppers and olives and season with kosher salt and freshly ground black pepper. Deglaze with vinegar and reduce by 75%. Transfer a third of the mixture to a blender and, with blender running, drizzle in olive oil at high speed. Fold blended mixture back into original mixture and check for flavor. When room temperature, store in air-tight jar in fridge.