Recipe by Chef Joey Z.
My friend Lorna Sass published this recipe in her cookbook called The New Vegan Cookbook. I made this today and was very happy I did. It tasted fresh and delicious. I doubled the recipe because I knew it wouldn't last long if I didn't. You might want to add a little more olive oil then it says to here, it's up to you. I included the soak time for the hiziki in with the prep. time. I didn't use the oil cured olives, the ones I used were in a brine so the flavour was a little less intense and I cut back on the salt.
- 1 ounce sea vegetables (hiziki)
- 1 small garlic clove (peeled)
- 1⁄2 cup olive (oil cured, pitted kalamata olives)
- 3 tablespoons drained capers (in brine)
- 2 tablespoons good quality olive oil
- 1 -2 tablespoon lemon juice (fresh squeezed)
- salt (to taste)
- thyme leaves (to garnish, or you can add some right in the tapenade if you wish.)
Directions See How It's Made
- Soak the hiziki in hot water for 20 minutes. Make sure there is at least 2" of water above the seaweed (hiziki) as it will swell.
- Once it is soft and pliable (after about 20 minutes) drain it well -- otherwise your tapenade will be soggy.
- Drain the capers well also.
- Once the hiziki is ready add it and the rest of the ingredients (as well as the thyme if you use it) into the bowl of a food processor and combine to the consistency you want.
- Spread on toasted crusty bread slices.
- Bon Appetit!