Olive Tapenade Recipe (2024)

FAQs

What is a traditional tapenade made of? ›

Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed. Serve the olive spread on baguette slices or with fresh crudités. Enjoy!

Serving suggestion: Serve tapenade with pita chips, crostini, crackers, or chunks of sturdy bread. This olive spread is also delicious on top of deviled eggs; just add small dollops and watch them disappear. It's also perfect served with goat cheese.

Any opened jar of store-bought tapenade in the refrigerator should be consumed within two weeks for the best quality. Homemade versions might have a shorter lifespan, usually around seven days, due to the absence of commercial preservatives.

Ingredients. Black olives (ferrous sulfate gluconate to stabilize color), green olives, canola oil, olive oil, fresh roasted garlic, capers, red pimientos, mustard, spices.

Instead, these olives are processed in a bath of fresh water and lye solution for multiple times in a two-week period. This process removes bitter compounds more quickly and so the olive retains its crisp, meaty texture but develops that buttery, mild olive flavor you love.

Tapenade has roots from all around Europe from Greece and Italy to France and Spain, and if there's one thing they all share is the love for it. You will often find it as a common appetizer in Southern France and Catalonia where it is known as Olivada.

Black olives are ripe when harvested, while green olives are unripe. In terms of nutrition: Green olives tend to have more sodium, calories, fat, and vitamin E than black olives.

Together with garlic, a natural immune booster, and olive oil, which further enhances heart health and aids in nutrient absorption, olive tapenade becomes a powerhouse of nutrition.

However, nowadays, tapenade doesn't just mean olive spread - through the years, it has almost become an umbrella term for a wide variety of pates, mostly made of different types of vegetables. From tomato to mushroom and even eggplant tapenade, there is no end to all the decadent pastes you can make!

Moderation is key

Although olives have a low calorie density and may aid weight loss in several ways, it's best to enjoy them in moderation due to their high salt content, as well as their overall fat content.

What is a good substitute for tapenade? ›

Tapenade can be made with black or green olives, each having the distinct flavour of its key ingredient. Alternative ingredients include savoury cousins- sun-dried tomato, artichoke, roasted aubergine, feta, etc.

Yes – absolutely! Simply add your leftover homemade tapenade to an ice cube tray covered in cling film and freeze. Once frozen, you can transfer the cubes to a freezer bag. To use, simply defrost a few cubes overnight in the fridge.

: a seasoned spread made chiefly with mashed black olives, capers, and anchovies.

Pesto ,Pistau, is very similar to genoese Pesto, while Tapenade is a sauce (dip, made by, olives, capers, anchovies, mustard, and various other ingredients. grinded to be a paste. Tapenade is chopped olives in olive oil.

Traditional tapenade is made with anchovies in addition to olives and capers. To keep this recipe vegetarian, I skip the anchovies, but don't worry – it's still intensely flavorful. Here's what you'll need to make it: Olives, of course!

Jean Baptiste Reboul, author of the classic 'La Cuisiniere Provencale', gives an early recipe direct from his dear friend Charles Meynier, chef of the Maison Doree in Marseilles, which includes equal proportions of olives and capers, half as much anchovy and preserved tuna, mustard, olive oil, thyme, pepper, bay leaf ...