Tapenade – Spreading Tasty Olives Around
Marty Martindale

Now that olives are so readily available in supermarket deli areas, bright green ones, olive-green ones, shriveled small black, shiney black, some with pits, others without, we get to experiment more with them.

If you love olives and have been searching for new ways to use them, make tapenade. Tapenade, in short, is spreadable black olives with just a few ingredients to accent their incredible flavor. Word is Peyton Manning loves tapenade!

We can thank the Mediterranean for olives and tapenade. Basically, tapenade is a savory paste made from capers, olives, and anchovies, with a little olive oil and lemon juice. The black, pitted olives may be chopped, crushed or blended smooth. Garlic and herbs, even brandy, get interesting in tapenade, as well.

Quick recipe:

Quickly make tapenade by mincing garlic in a blender or food processor.

Add the olives, capers, parsley, lemon juice, and olive oil.Blend until everything is finely chopped.

Season to taste with herbs, salt and pepper.

Serving suggestions:

Spread on crackers, crusty bread

Serve with crudités.

Use as a condiment.

Sometimes it is also used to stuff fillets for a main course.

Use as a spread for sandwiches like panini and muffaletta.

Serve wherever you serve olives.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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