Manzanilla Olives tapenade


• 1 Seeded Cracker

• 1 tbs Manzanilla Tapenade

• 1 tbs Dehydrated Tomatoes

• 2 tbs Fruition Farms Feta (or any sheep’s milk feta available)

For Garnish

• 4 Thin slices of Manzanilla Olives

• 4 Thyme Leafs

• 4 Oregano Leafs

• 4 Chive Sticks

• ½ inch long

• 2 Edible Flowers

For Seeded Cracker

• 250g AP Flour

• 10g Salt

• 50g Seed Mix (poppy, sesame, caraway, coriander, fennel)

• 1 Egg

• 55g EVOO

• 85g Milk

For Manzanilla Tapenade

• 170g Manzanilla olives

• 1 Anchovy Fillet

• 1 tsp Garlic

• 1 tbs Capers

• 1 tbs Lemon Juice

• 1 tsp Lemon zest

• 1 tbs EVOO

For Dehydrated Tomatoes

• 10 Roma Tomatoes (Peeled and seeded)

40 Slices Garlic

40 Thyme Sprigs

10 bay leafs (quartered)

Olive oil


Onion powder

Garlic powder

Black pepper


For Seeded Cracker

Add dry ingredients in a mixing bowl.

Whisk together egg, EVOO, and milk.

Add wet to dry in thirds, with a paddle attachment. Once dough comes together knead and rest for 1 hour in cooler.

Pre heat oven to 325 F. line 2 full sheet pans with silpats.

Roll out crackers on pasta machine to number 2. Lay out on prepared sheet pans and bake until golden brown.

For Manzanilla Tapenade

Add dry ingredients in a robot coupe. Pulse to desired consistency. Adjust citrus and seasoning as needed.

For Dehydrated Tomatoes

Toss tomatoes in enough olive oil to coat them.

Season to taste with spices.

Lay on a sheet pan with parchment paper

Place one of each garlic, thyme, and bay leaf on top of each tomato

Cook at 250 Fahrenheit until tomatoes begin to shrivel.


Separate tapenade into two small quenelles. Place evenly spaced between the seeded crackers.

Place ricotta on the open spaces.

Top ricotta with dehydrated tomatoes.

Place garnishes on top on at a time starting with thin slices of Manzanilla olives.