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Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.
*Safety note/how to pit olives: Even if buying pitted olives, check to ensure each olive has actually been pitted (sometimes they sneak through). To pit olives with ease, place several olives on a cutting board, then press a sturdy, large liquid measuring cup or jar down over them. The olives will break into pieces, making it easy to remove the pits.
Great recipe! This has become my morning meal; toasted sourdough English muffin slathered with the tapenade, then topped with my famous bruschetta salsa! Thanks for adding a delicious meal to my morning routine.
This is a great recipe! I took the time and diced/minced everything by hand. I gave it away as a dinner host gift, without taking a picture. I had 3 different olive oils to choose from, so I used the one with the most citrusy flavor, and I hand squeezed the lemon juice. While it looked and tasted beyond terrific, next time I will mince more of the olives, as the hand-cut mixture fell apart a little too much while serving on a cracker. I printed this to my personal favorites folder, thanks!
But there are other ways to serve olive tapenade, too! Try dotting it onto pizza, or slather it onto a sandwich. Spoon it over hard-boiled eggs for a snack or onto scrambled eggs for breakfast. You could also add a few dollops to a summer salad, like a Caprese salad or this zucchini salad, for a bold punch of flavor.
We like to use oil-packed sun-dried tomatoes because they have a richer flavor and softer texture than other sun-dried tomatoes, which helps them integrate well into the tapenade. If you try using other sun-dried tomatoes here, you might need a bit more olive oil to get the tapenade to come together.
Known as the snacking olive, Sicilian green olives are distinctly pleasant with their smooth, buttery, and subtle flavoring. Spread this tapenade on crusty bread, bake onto a white fish, and serve alongside a crisp glass of white wine.
Perfect for the olive lover. Chopped Kalamata Olives, Green Olives and Sun-Dried Tomatoes, make this tapenade sensational served over goat cheese on a thin sliced crusty bread. An excellent condiment for roasted or grilled meat or poultry or even added to pasta.
Green and black olives mix with Italian Bruschetta for an umami masterpiece! Enjoy this mouthwatering spread as an appetizer with crackers or bread or added to main course meats and veggies. Perfect for seasoning Mediterranean inspired cuisine which uses olives and tomatoes often.
Wild collected capers from the hills of Palestine Wild Caper Olive Tapenade takes wild collected capers from the hills of Palestine blended with Canaan green olives provides a tangy treat on toasted bread, crackers or pasta.
The Land of Canaan is the home of the olives, birthplace of the first agricultural on Earth. Ancient olive orchards over 3,000 years old are a testimony to the wisdom of the cultural heritage we've carried through millennia. This land is a permaculture filled with age old food species that have shaped the vibrant nutritious cuisine we enjoy seasonally.
Spread. Savor. Repeat. Our tapenade is a balanced and bright mix of Kalamata and Mt. Athos olives roughly chopped with capers, garlic, peppers and spices. Perfect for salads, sandwiches, pasta and more. Just a dollop can add big flavor and make a simple recipe the hit of the menu.
We made this olive tapenade the other evening and honestly I could NOT stop eating it. Those little slices of toasted baguette topped with ample quantities of olive tapenade were going down like gangbusters.
TIP: Even if your olives are bought already pitted, just check them first as sometimes a pit might have snuck in and that can cause havoc on your food processor blades, not to mention messing with the texture of your tapenade.
The salty tang of the olive tapenade adds flavour interest while bringing out the sweetness in the juicy tomatoes. A few sprigs of parsley (or basil or oregano if you prefer) to garnish, and you have a colourful plate beaming with summer vibes on your table.
As mentioned, I love homemade olive tapenade the best because the olives are chunky (vs. pureed) and they have a more fresh feel to them. I hope you enjoy making this recipe. With so many fresh ingredients, how could it not be delicious!
Tangy and Full-Bodied - our Sun-Dried Tomato & Olive Tapenade is simply divine with its tangy and full-bodied flavor. The tomatoes are slow-dried in the sun and blended with just the right amount of herbs. We then add crushed Kalamata Olives to create this intensely flavored tapenade.
When I first starting reading your post I clicked through thinking I shall have to mention my favourite tapenade from Jimtown and low and behold. . . you already did! We first had this when we went to the Jimtown store a few years back. Unfortunately they do not ship to Canada but we have found it in NY and Chicago. I searched on the net and found the recipe and have made it many times with great success. We enjoy the combination of the sweet and savoury!
I figured it would be a cinch to make when I got home. So I made a mental note of the ingredients that were listed on the package, and I made a batch of fresh olive tapenade last week. And guess what, the homemade version is even better than the store-bought stuff.
Combine ingredients in a food processor. Blend until a grainy paste forms. Put in a bowl to serve. I served it with pita chips and multigrain crackers, but I was also really pleased with how it tasted with some carrots and cucumbers. Either way, tapenade will be my new go-to appetizer dip from here on out.
This easy, simple recipe for tapenade is loaded with delicious flavor. Eat it with crostini, add it to a cheeseboard, use it to top steaks and grilled chicken or fish, or even add it to sandwiches. Be sure to look for California Grown ripe olives for Golden State goodness.
Of course the foundation of this tapenade recipe is using quality, California olives and sun-dried tomatoes. We all know that California grows the best produce, but sometimes it is difficult to find California grown products when out of season, and that is the beauty of olives! You can always find these beauties in the can and know they are still California quality.
These Spanish Montaditos with Black Olive Tapenade and Anchovies are the ultimate crowd pleaser and the perfect tapas appetizer for any occasion. They use simple ingredients, are super easy to make and done in under 30 minutes! It doesnt get any easier than this. The olive oil I used to make these montaditos was from Apollo Olive Oil, they sent me some samples all the way from Yuba County in northern California. I used their Sierra organic extra virgin olive oil, let me tell yeah its an absolute stunner of an olive oil. I highly recommend you guys get some of this awesome California olive oil, plus here is a coupon code to get $10 off your order spainonafork. The perfect gift for the holidays that wont disappoint.
The rock star of this dish is the black olive tapenade. Folks, dont buy the premade stuff, it is so easy to make at home, its like literally done within minutes. Plus when you make it at home you get to add fresh ingredients and no preservatives. The only thing you do need is a food processor. Watch the video below on How to Make Spanish Montaditos with Black Olive Tapenade and Anchovies or check out the recipe card below, which you can print. Salud!
PrintSpanish Montaditos with Black Olive Tapenade and Anchovies Prep Time 20 minutes Cook Time 5 minutes Total Time 25 minutes Author Albert Bevia @ Spain on a ForkIngredients-1 cup black Spanish olives-2 tbsp capers-2 cloves garlic-1/2 tsp thyme-1/2 tsp oregano-1/4 tsp sea salt-1/8 tsp black pepper-1 tsp lemon juice-1/4 cup Apollo Sierra Organic Extra Virgin Olive Oil-1 baguette-1 tin Spanish anchovies-1 tomato-fresh parsley InstructionsAdd 1 cup of pitted black Spanish olives to a sieve, shake off any excess liquid and add the olives to a food processor, add 2 tablespoons of capers to the sieve, shake off any excess liquid and add to the food processor, cut 2 cloves of garlic in half and add to the food processor, season everything with 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of sea salt and freshly cracked black pepper, squeeze in 1 teaspoon of fresh lemon juice and add a 1/4 cup of extra virgin olive oil, pulse everything for about 1 minute, then take off the lid and using a spatula scrape down the sides and pulse for another minute, set asideCut a baguette into slices that are 1-inch thick, add the slices of bread to a baking tray and into a preheated oven bake+broil 210 C - 410 F for 2 minutes, then flip each bread and toast for an additional 2 minutes and remove from the oven, meanwhile cut a tomato in half and thinly slice itTo assemble each montadito evenly spread the black olive tapenade onto 10 pieces of bread, top each one off with a slice of tomato, lightly season the tomato with freshly cracked black pepper, add 2 Spanish anchovies on top of each tomato and garnish with fresh parsley, enjoy!Recipe NotesIf you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
The main ingredients in most tapenade recipes use a blend of black and green olives with capers and anchovies. This black olive tapenade uses a combination of milder canned black olives with the sharper and more intense kalamata variety. The concentrated combination is an assault on your senses and is impossible to ignore. 59ce067264