200g of Kalamata olives (drained)
60g of dark chocolate
150g of finely chopped shallots
1 tablespoon of sherry vinegar
2 cloves of garlic, finely chopped
2 sprigs of thyme
45g of capers
The zest of an orange
1. Fry the shallot and garlic in a generous amount of olive oil until translucent.
2. Tear the leaves from the thyme and add to the pan along with the capers and the olives, and allow to cook for another 5 minutes.
3. Add the sherry vinegar and transfer the mixture to your food processor.
4. Chop the chocolate into small pieces and add to the food processor along with the orange zest. Mix briefly in the machine until everything is combined but the tapenade still has a coarse texture. The chocolate will melt due to the heat of the mixture.
5. Serve on crostini. You can easily make them yourself by sprinkling slices of baguette with olive oil and baking them in the oven.
Food and wine paring
The flavour of the Cava Rosé Brut has notes of yeast, vanilla, fresh red fruit such as raspberry, and toast. The binding factor between this fruity rosé and earthy tapenade is the orange zest. It lifts the flavour of the tapenade with a refreshing note, linking it to the wine.