Black Olive Tapenade

I think it would be safe to say you must like
assertive flavors in order to enjoy tapenade ~
and I do.

But wait ~ before I lose some of you! 

If you cannot tolerate strong flavors but like the idea of
tapenade, Giada De Laurentiis has a
wonderful recipe for a toned down version, using only canned 
black olives and sun-dried tomatoes. 
You can find the recipe here.

As far as authentic tapenade it originated in southern France (Provence), 
it's name comes from the Provençal word for capers (tapenas.)
Traditionally made with mortar and pestle it is
a blend of capers, black olives, olive oil, and anchovies.
Most of the tapenade I have tasted also include
a  clove or two or raw or roasted garlic.

Though apparently not traditional, some versions
include pine nuts or other nuts, and I've seen a version that
Jacques Pepin demonstrated using a dried
figs, or apricots for a unique flavor twist.

Some add brandy to the mix as well, or finely grated
orange zest, and there are versions of green olive tapenade, 
as well as combinations of green olives/black olives 
and artichoke hearts, too.

This time rather than a mix of oil cured black olives and 
Kalamata olives I used only the latter, and as always 
added a bit of thyme, a little lemon juice, 
and freshly ground black pepper.

I've never tried making it with a mortar and pestle 
(a labor of love!) I simply pulse the ingredients up
using a small food processor, so easy and it
keeps well in the refrigerator, covered, for a 
couple of weeks.

Called the "butter of Provence", I usually serve 
it spread on toasted baguette slices, 
but it's also good with crudites and as a condiment 
in sandwiches.

~ * ~ * ~ * ~ * ~ * ~

Some additional suggestions for use from
around the web:

* As a filling for Palmiers; spread puff pastry dough with
tapenade and roll as for palmiers, slice and bake in hot oven,
best served warm.

* Spread tapenade on pizza dough, top with feta or
mozzarella cheese and tomatoes, then bake.

* Flatten chicken thighs or breasts, spread with tapenade,
jarred roasted peppers, and cheese if desired, then
roll and bake.

* As a topping for grilled or broiled fish.

* Tossed with hot angel hair pasta along with diced
tomatoes, finely diced or shredded fresh mozzarella cheese
and fresh basil leaves.

* Add a little tapenade to your omelet filling.

~ * ~ * ~ * ~ * ~

If you would like a reliable recipe for basic, traditional
Tapenade you can find a printable version by
following this link.

Thank you for stopping by today!
~Mari :)


  1. Mary, Love that photo. Tapenade is a favourite.
    As is often the case, you have given me a craving. ~Ann

  2. I don't know which is more beautiful....the tapenade or the photo. I think I will take both. This looks amazing/


  3. Tapenade is a fave of mine too ma belle Mary..
    I like the idea of sun dried tomatoes..I never buy tapenade..we love to make it..I have a few recipes ..w/ different additions..but not this one..

    Thank you:)

  4. Three of my favorite ladies ~ Thank you for your comments. (I'm not surprised we all favor tapenade!)
    ((hugs)) and thank you, merci!! xo

  5. Mari, only you could make something as homely (but delicious) as tapenade look gorgeous! This sounds delightful!

  6. I have never made this myself, but I think it is time!

  7. I think this would be great on pizza, too!

  8. How nice of you to include a link to a pared down version. You are such a generous member of the food blogging community. Have a great day!!


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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