So, I’m really really bad at doing follow-up posts, post series, etc.
Case in point: This hummus post from APRIL, in which I said I’d also be posting my tapenade recipe and how to make pita chips. I haven’t forgotten about those other posts, but the passage of time has also sort of… gone really fast.
So, Tapenade, huh?
This is a great spread to make for crusty breads or pita chips, and though it’s typically made with anchovies, mine doesn’t have anything like that.
Here’s how I do mine:
- Haul out the food processor.
- Chuck in a ton of olives… If you don’t want it to be super-salty, make sure to use more black olives than green. Kalamata olives are always nice (and really the best for this), though I didn’t have any. Pulse.
- Throw in a spoon of minced garlic. Don’t add too much at once… you can always taste and add more, but you can’t take it out once it’s there! Pulse.
- Throw in a whole bunch of capers. Pulse.
- Turn the processor on while you drizzle in extra virgin olive oil. You can add some lemon juice too, if you’d like.
- Taste, and decide if it needs anything else.
- Serve and enjoy!
If “serve” is too vague, try some of these ideas:
- Cut horizontal slits in chicken breasts and fill with a dab of olive tapenade before baking.
- Serve broiled fish with a dollop of tapenade on top.
- Use olive tapenade to stuff mushrooms as delicious crowd pleasers.
- Find some delicious crostini (little pieces of crusty toasted bread) and spread with cream cheese, feta, or goat cheese, then top with tapenade.
- Make summer appetizers by layering a bagel chip, a slice of mozzarella cheese, a slice of a Roma tomato, and tapenade.
- Toss mixed greens with olive tapenade as a salad dressing.
- Try a little bit in your morning omelet.
- Add tapenade to angel hair pasta, chopped tomatoes, and fresh basil. Toss.
- Serve with pita chips and yummus hummus, of course.
- Make a delicious sandwich on focaccia with salami, pepperoni, cream cheese, fresh tomatoes, and olive tapenade.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
[...] tapenade. Not a huge fan of mushrooms? Go classic with an olive tapenade for a similar, salty spread on any pizza crust. (This works especially well with [...]
[...] tapenade. Not a huge fan of mushrooms? Go classic with an olive tapenade for a similar, salty spread on any pizza crust. (This works especially well with [...]
[...] (If I had calmed down at that moment and consulted the almighty Internet, I would have have found 10 ways to use olive tapenade from Joyful Abode and then 10 more from the Organic Gardens [...]
Being a busy working dad – ‘serve’ is too vague for me..
Thanks for suggestions on uses!!
Tony.
May jar and sell TY
[...] Olive Tapenade [...]
That sounds delish! I’ve yet to make tapenade at home (really, because we don’t eat it often) but this recipe is being stored away for our next party!
I do not believe this
I am SO grateful for this recipe and post. You have no idea how much I’ve been wanting to make an olive tapenade. I tried one at a restaurant once and it was amazing. I just needed some motivation and a recipe!
I’ve been meaning to incorporate tapenade into some sandwiches – thanks so much for the recipe! And the ideas for how to use it – the angel hair pasta idea sounds especially good.
Tapenade looks fabu! I’m gonna try this recipe it looks like it will be a breeze with my magic bullet.
ooh
i’m salivating now ;o)
i’ll have to try that this week ^-^
Since we have been talking a little on the forums, I figured I’d stop by.
Everything on your blog looks so yummy! I’m adding you to my reader and linking if you. Hope you don’t mind
Wow – I love olive tapenade! You make it look easy!
I spent a few summers in Turkey where the olives are $2 a pound, I sure miss it now living back in the USA…