Rolls with Black Olive Tapenade

We are finally wrapping up our first set of recipes created by pastry and cooking chef Vincent Catala. If you haven't been following us lately Chef Catala has been working with us these past six months creating from-scratch recipes using our Panibois wooden baking molds. In addition to just baking in our molds he has documented his process and recipes creating pastries in our wooden tart rings, and some specialty molds like our Cocotte. You can view all of these recipes through our Instagram as well as by hitting the "Panibois Recipes" button above!

This final recipe was created by Chef Catala to welcome fall back into our lives. It feels like it was yesterday when we introduced Vincent Catala to you all and shared the first recipe he created. This either means time is flying or that the norm is for summer to last 12 seconds. So before the sun begins to set at 5 and there's little light left in the evenings relax with a well-chilled drink and the perfect companion for such ocassion; Black Olive Tapenade Rolls.

If you haven't ever heard of a tapenade, don't worry, we will give you a quick "101". Tapenade is a french name for a dish which combines puréed or finely-chopped olives, capers, and olive oil. Olive tapenade is an extremely versatile food; you can use it as a spread, filling, or even as a replacement for traditional party dips such as guacamole, hummus, and salsa. Originally, however, this super popular food comes from south of France where it is used as an hors d'oeuvre spread on bread. Pair this wonderful food with fish, seafoods, or poultry to delight anyone's palette or relax and enjoy the upcoming fall weather and snack alongside a pale pink rosé or a gin and tonic. This month Chef Vincent Catala went the convenient-eating route and combined this adaptable treat into traditional baked rolls using our Baron wood baking mold.