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Olive and Rosemary Sticks

Olive and Rosemary Sticks

In one of the chicest restaurants in the South of France, Jan Hendrik has become the first South African chef to get that coveted Michelin star… Try his Olive and Rosemary Sticks with Whipped Miso Butter.

This is not really a recipe but rather an action, that’s how quick it is to make these impressive and delicious little sticks. One of Nice’s main local products is olives, so we get a really good variety of them. There will always be a type of olive somewhere on the menu. We serve them combined with our bread plate for our guests to snack on while they enjoy a glass of Champagne or South African Méthode Cap Classique. Small, pitted olives are usually the pungent ones and are fantastic with the breadsticks.

Olive and Rosemary Sticks

Jan Hendrik has become the first South African chef to get that coveted Michelin star... Try his Olive and Rosemary Sticks with Whipped Miso Butter. Food and Wine Olive and Rosemary Sticks European Print This
Serves: 30 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Olive and Rosemary Sticks
  • 250g black pitted olives
  • 4 sprigs rosemary, washed and stripped
  • Sea salt and ground black pepper to taste
  • 280 g puff pastry
  • Whipped Miso Butter
  • 150g butter, at room temperature
  • 10ml miso paste
  • sea salt and ground black pepper

Instructions

  1. For the breadsticks, combine the olives, rosemary, salt and pepper in a blender and mix into a smooth paste. Place the resulting tapenade in a piping bag with a medium-sized nozzle.
  2. Roll out the puff pastry into a square shape. Fold in half and then open up again (you do this just to make a mark in the centre).
  3. Pipe vertical lines of the tapenade on one half of the pastry, from the middle mark down towards the edge and leaving 3-5cm between each line. Brush the other half of the pastry using water and a pastry brush. Fold the top half over the piped half and gently press the areas without tapenade so that the pastry sticks together. Use your fingers to run down the tapenade parts to shape them into nice rounds. Place on a tray and freeze until hard.
  4. Meanwhile, make the whipped miso butter. Place the butter and miso paste in a stand mixer and whisk on medium for 10-15 minutes, scraping down the sides from time to time, until light and fluffy. Season to taste with salt and pepper.
  5. Preheat the oven to 200°C. Remove the pastry from the freezer and leave for a few minutes to soften slightly. Trim the sides and cut the pastry vertically into very thin slices. Place them on a baking tray lined with baking paper and bake for 5 minutes, or until golden brown. Serve immediately with the whipped miso butter.

Wine suggestion: Org de Rac Laverne Brut MCC

Recipe from JAN – A Breath of French Air by Jan Hendrik van der Westhuizen (Struik Lifestyle)

9781432306083 - Jan - A Breath of Frnech Air - Jan Hendrick van der Westhuizen - HR

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