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Lesego Semenya’s olive and biltong tapenade

After six years in the corporate world, Lesego Semenya took off his tie, put on an apron and set off to study cuisine at one of the leading chef academies in the country. Now, this classically trained chef (aka LesDaChef) is making it his mission to educate, entertain and show that cooking good food is not really that complicated. And he’s here to show us how to make his yummy tapenade.


140g Kalamata olives, pitted
50g fine biltong shavings
20 ml lemon juice
2 tsp capers, drained and rinsed
1 anchovy fillet
1 clove garlic, peeled and crushed
¼ cup extra-virgin olive oil, plus extra to store
1 tsp brandy
Ground black pepper

1. Place the olives, biltong, lemon juice, capers, anchovy and garlic in a food processor. Blend until a smooth, creamy paste is formed.
2. Slowly add the olive oil and brandy while continuing to blend. When the tapenade reaches the consistency you like, season with paprika and pepper.
3. Transfer the tapenade to a sterilised jar, pour more olive oil on top (this will prevent it from drying out) and seal the jar tightly.

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