Green Olive and Seaweed Tapanade is a modern British recipe (based on a Spanish origina) for a classic spread made from a blend of green olives and seaweed in a caper, garlic, olive oil and lemon juice base. The full recipe is presented here and I hope you enjoy this classic British version of: Green Olive and Seaweed Tapanade.
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An easy tapanade recipe with a few seaweed twists, adding depth of flavour, that umami hit and a nutrition boost. Note that Japanese wireweed is native to the Pacific ocean, but is an introduced and invasive species on the south coast of the UK, What better way to help control it than to eat it?
