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Three Dips Perfect for Summertime Entertaining

There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics.

Provence is often called a cold country with a hot sun because as soon as the sun’s down you will feel too cold to stay outside for very long. At last the days are now long and warm enough to really start entertaining outside during the evenings. Rosé is the perfect partner to alfresco lunching and dining and summer dips are as important in Provence as they are back home.

Olive and Almond Tapenade

Tapenade is the lifeblood of easy entertaining in Provence, this one is nice and easy on the palate as I leave out the usual anchovies and capers so that the almond flavour doesn’t get drowned out.

Goats cheese and Basil Dip

This dip is dead easy to make, combining goat cheese, one of the samples of Provence, and fresh basil.

“Caviar” d’Aubergine

This dip is almost a spread, using local aubergine (eggplant) in season.

Bon appétit from the Mirabeau kitchen!

Recipe Three Dips Perfect Summer Entertaining
Olive Tapenade, Caviar d'Aubergine and Goat Cheese and Basil Dips
Print Recipe
These three dips include classic ingredients from Provence. Each one is very easy to make, all you need (besides the ingredients) is a blender.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Recipe Three Dips Perfect Summer Entertaining
Olive Tapenade, Caviar d'Aubergine and Goat Cheese and Basil Dips
Print Recipe
These three dips include classic ingredients from Provence. Each one is very easy to make, all you need (besides the ingredients) is a blender.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
Olive and Almond Tapenade
Goats Cheese and Basil Dip
Servings: people
Instructions
Olive and Almond Tapenade
  1. Put all the ingredients in a mixer and purée until smooth.
Goats Cheese and Basil Dip
  1. Again so easy. Just add everything into a blender, season with salt to taste and blend into a smooth cream. Add a little lemon to preserve the green of the basil and you’re ready to go.
Caviar d’Aubergine
  1. Roast the Aubgerines and the garlic in the oven for 30 minutes at 180 Celsius (350F), then turn it down to 140 (275F) degrees.
  2. When the Aubergines are nice and soft take them out and cut them in half.
  3. Use a spoon to scoop out the soft flesh into a plastic bowl and mash in the roasted garlic.
  4. Mix well and season with olive oil and salt et c’est tout!
Presentation
  1. Fill each of the dips into a nice bowl and serve with roasted ciabatta slices, breadsticks and some cut up raw vegetables such as carrots, pepper and cucumber.
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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